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PIE BANOFFEE milk 4 Serves condensed tin sweetened cubed 400ml butter, 90g cold unsalted 12 0 g plain flour, sifted sifted 25g icing sugar, 1' tbsp very cold water 2 large bananas 100 ml double cream whipped double cream, 200ml good 4 tbsp grated plain chocolate
Pour in the double cream and reduce the heat to a gentle simmer, reducing the sauce by a quarter.
For each tart you will need: 1 Golden delicious apple 75g caster sugar 1 lemon 100g puff pastry 40g butter 1 egg 1 tbs double cream ' vanilla pod
TEA TIME SCONES Ingredients (makes about 8) 350g self raising flour Pinch of salt 10ml baking powder 30g caster sugar 75g butter 175ml milk 150ml fresh double cream Method 1.
FOR THE RISOTTO: 500g risotto rice 2 litre apple juice 500ml raspberry coulis Icing sugar to taste FOR THE CHANTILLY CREAM: Vanilla pod 500ml double cream 100g caster sugar
Sea Bass Fillet 4 Sea bass fillets (Descaled and pin- boned) SAFFRON MASHED POTATOES 6 Large potatoes, Maris Piper are good for mash 100ml Double cream 50g Un-salted butter 1 Pinch of saffron SALSA VERDE 1 Bunch Flat Leaf Parsley 10 Basil Leaves 15 Mint Leaves 2 Cloves of Garlic 6 Anchovy Fillets 1tblsp Dijon Mustard 1tblsp Mini Capers 300ml Olive Oil
Boil 200ml double cream and add chocolate, take off the heat and stir until smooth.
Simply add the liqueur to the double cream and whisk until thick and spreadable.
Banoffi pie (ser ves 2) Ingredients: 3 digestive biscuits, 1 des spoon melted butter, 1 tin Carnation condensed caramel, 1 banana, 100 ml double cream, 1 des spoon caster sugar, 1 teaspoon instant coffee, 50 ml double cream for the sauce Method: Crush the digestive biscuits up into a fine crumb, mix with the melted butter.
Beat the double cream until it is stiff and spread it on the back of each cookie sticking them together in a long line.