or the filling, beat the double cream till soft peak.
Now
se.
Meanwhile, pour the cream into a mixing bowl and
arge clean bowl, whip the double cream with 25g/1oz of the
s cold stir in the cream (and the vanilla extract if
br>Mix the syrup, coconut, double cream, grated lemon and lemon juice
Put all the ingredients in a stainless steel bowl and whisk until the cream holds its shape.
Refrigerate the cream until ready to use.
Double cream should be used within an hour after it is made.
If you wait longer, you will need to re-whip it slightly.
Pour the single cream into a medium saucepan. Slit
ugar.
Pour in the cream and return the mixture to
Gently heat the single cream, chocolate and coconut in a
In a bowl mix the custard with the single cream.
whip the double cream until it forms soft peaks, then stir in the lemon juice and zest.
Fold this into the custard mixture.
Pour into the icecream machine with the motor running and churn according to the manufacturer.
When ready fold in the meringues gently and spoon into a container and freeze.
Remove from the freezer about 30 minutes before serving and scopp into nice decorative glasses or ice cream cones.
ridge.
Meanwhile, whisk the double cream in a large bowl until
ooey sandwich, replace double cream Brie with triple cream Brie cheese.
Substitute
flameproof dish. Pour the double cream on top and add the
The double-cream used to prepare Bastani Akbar-Mashti should be extra thick.
Leave the double-cream in the freezer until frozen.
Cream or ice-cream should not be very hard.
Cut frozen double-cream into small pieces and mix with ice-cream.
Add rose-water and mix well.
Place the mix in the freezer for at least one hour.
heavy, non aluminum saucepan, combine double cream and lemon zest. Over low
he brulee by warming the double cream, milk, coffee and half the
br>Heat the milk and cream together in a saucepan until
rom the ginger beer and cream soda will balance things out
CREAM PUFF. Preheat oven to 400\
east 5-6 hours. The recipe also says to put a