Double Cream

The Washington Post, April 18, 2007

• • Course: Condiment

Summary:

Emily Luchetti says "it's a shame that English double Devon cream is difficult to find in the United States," so she created this recipe as a substitute.

The cream may be made up to 8 hours ahead and refrigerated. If it is made more than 1 hour ahead, it may need to be lightly rewhipped before using. Serve on warm scones and fresh fruit.

Makes about 4 cups

Ingredients:

• • 3/4 cup mascarpone cheese
• • 1 1/2 cups heavy cream, well chilled
• • 1/2 teaspoon vanilla extract
• • 2 tablespoons sugar
• • Small pinch kosher salt

Directions:

In a large bowl, using a hand-held mixer or whisk, combine all the ingredients, beating until the mixture holds its shape. Cover and refrigerate until ready to serve.

Recipe Source:

Adapted from her "Classic Stars Desserts" (Chronicle, 2007).

28 calories, 3g fat, 2g saturated fat, 9mg cholesterol, 14mg sodium, 1g carbohydrates, 0g dietary fiber, n/a sugar, 0g protein.