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Old 03-14-2013, 01:15 PM   #11
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Hi, I live here and still find it confusing!! Heavy cream is what I call 'Double' cream. The problem is it just doesn't taste the same. I now mix half whipping (fouette) and half mascopone which in my opinion gives a better result.
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Old 06-12-2013, 02:01 PM   #12
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Quote:
Originally Posted by silconecook View Post
i was trying to make a gratin and american recipes ask for heavy cream but i don't know what is heavy cream in france. tried google but it made me even more confused

what is creme legere semi epaisse? is this heavy cream?
what is creme entier?

thanks for your help.
There's a discussion on this on the Delia Smith forum. That's English (I mean as opposed to American) but it might be a jumping off point.
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