UFO Info Week-End

The shells were crushed a little and put into a big copper pan with flavourings

The shells were crushed a little and put into a big copper pan with flavourings and gallons and gallons of cream then simmered away for an hour or so. We would do the same with dried morels to make a rich creamy sauce to go with veal. These were just two of about 15 different cream-based sauces made fresh every morning for lunch.Now we’re a bit more cautious in our use of cream, and many restaurant dishes have no sauce at all. But cream is an accessible indulgence, and used sparingly isn’t something we should be afraid of.Types of creamHalf cream is the thinnest and lightest. Useful for enriching milk puddings where you would normally use milk. However, it can’t be whipped or boiled like double cream.Single cream is heavier than half cream and certain types can be almost as thick as double. Use it to finish soups and flour-based sauces or as a lighter option to double for pouring on to fruit.Whipping cream has a high butterfat content and has not been homogenised, which is what makes it ideal for its purpose.

With cold cream and a clean bowl and whisk,l you can achieve almost double the volume. Use it for piping on to desserts such as trifles and fools.Double cream is the most commonly used and can be whipped, boiled, or mixed with eggs for custard and cr? br? and ice creams. The fat content is more than twice that of single cream.Extra-thick double cream has been homogenised to disperse the butterfat globules and can be spooned straight from the pot on to pies, tarts and fruits.Clotted is the richest and thickest of all creams. It is a speciality in Devon and Cornwall and exclusive to England.

It’s made by putting milk into shallow pans until the cream has risen, heated to 82°C, kept at that temperature for half an hour and allowed to cool overnight. It’s served spooned on to warm scones with jam for traditional cream teas.Cr? fra?e is an important ingredient in French cooking. It is treated with a culture which gives it acidity without sourness. It can be boiled although not as vigorously as our double cream so it’s really good for just finishing sauces or dropping into a pan after cooking meat as with the classic steak au poivre. You can also use it as an alternative to whipped or pouring cream spooned on to desserts.Soured cream is turned with a culture It is similar to cr? fra?e and its uses are similar.