SC - Double cream

[Chris Stanifer]

- --- Siegfried Heydrich <baronsig at peganet.com> wrote:
>     Really? Usually when I made it, I just poured
> heavy whipping cream into
> shallow hotel pans, covered them, and sat them on
> top of the coolers, where
> the warm air from the condenser could blow on them.
> (had good luck with
> warming pads, too) Just left them for 24+ hours, and
> it clotted quite
> nicely. 

You were making clotted cream, then, and not Double
cream, right?  My suggestion was for reducing heavy
cream in order to approximate the butterfat content of
Double cream.

Balthazar of Blackmoor

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