![]() It delivers already whipped cream to cakes and desserts. Also available in reduced fat.Ĭonvenient packaging for whipped cream (with a minimum of 25% milk fat). Uses: It will whip well if chilled and can be spooned over desserts or used in cooking. Available in cartons, long life usually contains 35% milk fat. It is heated at high temperatures for a short period to stabilise it. Long life cream has undergone ultra heat treatment (UHT) to extend its shelf life. This cream whips denser than whipping cream. ![]() Has the highest amount of milk fat, which is usually between 36-40%. The milk fat content is 10-12% half-and-half does not whip, but it can be used in place of whipping (heavy) cream in many recipes for less fat cooking and may replace whole milk in some recipes for a fuller, richer flavor. Is a mixture of half cream and half milk. Half-and-Half (Also called Coffee Cream): To store: Keep in the fridge and consume by the use by date. A spoonful of flavoured cream in hot chocolate is delicious! Spoon over warm mince pies or use to fill brandy snaps. Uses: Serve with Christmas pudding, apple tart or any chocolate or nut pudding. It is unsuitable for freezing.Īvailable at Christmas, Brandy, Calvados, and cinnamon creams are made from a combination of double cream, sugar and alcohol. To store: Keep in the fridge for up to 5 days, once opened use within 3 days and consume by the use by date. This has the same fat content as single cream (18%) but it has been homogenised to produce a thick spoonable consistency similar to double: it cannot be whipped. It can be frozen for up to 2 months when lightly whipped. Whipped double cream can be spooned or piped onto desserts and cakes. Uses: It can be used for pouring over fruit and puddings, used in cooking or whipped and incorporated into dishes or served separately. This is the most versatile type of fresh cream, it can be used as it is or whipped. It can be used in cooking to add a creamy taste to curries, sauces and casseroles. Uses: Crème fraîche is ideal for serving with fruit and puddings, it can also be used for making salad dressings and dips. It has a fat content of 39% and cannot be whipped. ![]() This is a fresh cream which is treated with a bacteria culture that thickens it and gives it a slightly sour taste. ![]() To store: Keep in the fridge for up to 2 weeks and consume by the use by date. Ideal as a filling in desserts, and included in sauces and risottos. Uses: Traditionally served on scones with jam, also good on fresh fruit and ice cream. It has a fat content of 55%-60% and is not recommended for cooking because it tends to separate on heating. It has a spoonable consistency and does not need to be whipped before serving. Clotted cream is the thickest and richest type available. ![]()
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