Edinburgh Fog

[Ishbel]

Delicious almondy tasting cream pudding

1/2 pint double cream
Half an oz caster sugar
Few drops vanilla essence
2 oz ratafia biscuits (coarsely crushed)
1 oz flaked almonds (roughly chopped)
1/2 oz flaked almonds (for decoration)

METHOD
Place the cream, sugar and vanilla essence in a bowl and beat until stiff. Fold in the crushed biscuits and nuts, then divide between four serving dishes. Decorate with the flaked almonds for decoration, chill and serve.

[Alix]

Ishbel, what is double cream? Is it really thick cream?

[Audeo]

Yes, it is thicker than our "whipping cream" found over here.

Check out this link that Ishbel provided earlier and scroll down to the dairy products to find the differences...

http://www.culinarycafe.com/Substitu...uivalents.html

[Alix]

Thanks Audeo....clicking....learning.

[CookinBlondie]

If I used whipping creme, would it be OK?

CookinBlondie*

[Alix]

Cookin Blondie...see below for fat contents...I don't think Whipping cream would cut it. Do you have a dairy nearby? Or a farmers market? The stuff I get at our farmers market is about 45% fat (can't remember the exact # sorry).

Minimum milk fat content by weight for creams: Clotted Cream 55%
Double Cream 48%
Heavy Cream 36%
Whipping Cream 30-35%
Whipped Cream 18-35%
Single Cream 18%
Light Cream 18%
Half Cream 12%

[CookinBlondie]

Well, I don't have a farmer's market or a dairy, so I guess I'm out of luck. What would happen if I did use whipping creme? Sorry, I'm not up on the dairy stuff. Thanks for the help Alix.

CookinBlondie*

[Ishbel]

Maybe you wouldn't be able to incorporate enough air to help the cream solidify a bit?

[Audeo]

US Whipping Cream will work, I can assure you. It just won't be a devilishly thick as double cream! Make a thick whipped cream cookinblondie...just before the stuff turns to butter.

Tis delicious with a wee dram...