English double devon cream

In article <[email hidden]>,

Marsha said:

Never heard of it. I was given a small jar. What
would be a good way to use it?

Well, scones are right out, so I guess you're stuck with strawberries.

--
AF
"Non Sequitur U has a really, really lousy debate team."
--artyw raises the bar on rec.sport.baseball

"Marsha" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Never heard of it. I was given a small jar. What
would be a good way to use it?

Double Devon Cream is the best possible thing that
can happen to cream. Take it in small palatable stages:
1. Open jar, insert a spoon, taste it.
2. Find some fresh red fruit, strawberries or raspberries,
clean them and put cream over them, or dip them into
the cream.
3. Ditto black raspberries, blueberries etc.
4. Use as a dip for a small square of bittersweet chocolate.
5. Eat some more plain.
6. Mix with a touch of good Cognac for a nice dip for fruits
or bittersweet chocolates. As you are using tiny amounts
of it a touch of Grand Marnier would do well also.

pavane

Marsha said:

Never heard of it. I was given a small jar. What
would be a good way to use it?

Any way you would use either sour cream or cream
cheese would be a good way to try it.

Milks and cream come in various percentages of
milk fat. Skim milk at zero, 1% at 1%, 2% at
2% (surprise! ;^), whole at 4% and so on.

Half-n-half, heavy and butter or cream cheese
are the levels above that available in the US.

In the UK it appears to be single, double,
clotted, devon then butter. Devon is a gel it
is so thick.

Doug Freyburger said:

Marsha said:

Never heard of it. I was given a small jar. What
would be a good way to use it?

Any way you would use either sour cream or cream
cheese would be a good way to try it.

Milks and cream come in various percentages of
milk fat. Skim milk at zero, 1% at 1%, 2% at
2% (surprise! ;^), whole at 4% and so on.

Half-n-half, heavy and butter or cream cheese
are the levels above that available in the US.

In the UK it appears to be single, double,
clotted, devon then butter. Devon is a gel it
is so thick.

It's very good right out of the jar. I'll just
eat it plain.

Marsha/Ohio

"Doug Freyburger" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Marsha said:

Never heard of it. I was given a small jar. What
would be a good way to use it?

Any way you would use either sour cream or cream
cheese would be a good way to try it.

Milks and cream come in various percentages of
milk fat. Skim milk at zero, 1% at 1%, 2% at
2% (surprise! ;^), whole at 4% and so on.

Half-n-half, heavy and butter or cream cheese
are the levels above that available in the US.

In the UK it appears to be single, double,
clotted, devon then butter. Devon is a gel it
is so thick.

in that case you could probably use it in place of marscapone cheese also