CREAM !! Cream is for everything!
Mock Devonshire Cream
Devonshire Cream
Mock Devonshire Clotted Cream
Clotted Cream
Lemon Curd
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Mock Devonshire Cream
1- 3 oz pkg cream cheese, softened
1/2 Tbs sugar
dash salt
1/4 to 1/3 cup whipping cream
In a medium-sized bowl, beat the cream cheese on high speed of an electric mixer until smooth. Add the sugar and salt. Gradually add the whipping cream and continue beating until mixture is stiff. Store in refrigerator.You could also try adding 1/4 tsp vanilla extract to that recipe for Mock Devonshire Cream.
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Mock Devonshire Clotted Cream
As unpasteurized milk isn't usually freely available, these recipes try to imitate the delicious qualities of Devonshire or Clotted Cream.
Try them and see what you think
1/2 Cup of Cream
1/2 Cup Sour Cream
2 Tbs Icing Sugar/powdered sugar
Whip the Cream, gradually adding the Icing Sugar. When soft peaks are formed, fold through the Sour Cream. Store in the refrigerator
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Mock Clotted Cream
1 Cup Cream
250g Cream Cheese
1 tspn Icing Sugar
Beat all the ingredients together. Store in the refrigerator.
Devonshire Cream
8 oz cream cheese
12 oz sour cream
Juice from 1 lemon
2 tsp vanilla
2 cups powdered sugar
Blend all ingredients until smooth.
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This recipe does not have cream in it but is found many times on the table along side devonshire creams at tea time.
Lemon Curd
5 egg yolks
1 cup sugar
4 lemons, zest and juice
1 stick butter
In a medium saucepan, add a small amount of water (about an inch deep) Bring to a simmer In a small bowl, combine yolks and sugar. Blend until smooth Add zest and 1/3 cup of lemon juice to the egg mixture (add cold water if you don't have enough juice) Whisk until smooth Place a bowl on top of the simmering saucepan, or use a double-boiler Reduce heat to low, and whisk the mixture until thickened (8 minutes) Mixture should be light yellow and coat a spoon Remove from heat and stir in butter, one pat at a time. Let each melt before adding the next Pour into a clean container, and refrigerate
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Homemade Cheese Whiz
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1 1/2 lb American processed cheese
13 oz evaporated milk
1 tbs butter
1 tbs flour
2 egg yolks, beaten
In a double boiler, melt butter and add cheese. When softened, add egg yolks, milk and flour. Cook, stirring until thick. Store in a covered jar in the refrigerator.
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