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Double or Clotted Cream


goldenticket

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I'm looking for double cream...any suggestions? (or recipes for a substitute)

Heavy cream but avoid ultrapasturized.

Or clotted cream.

Or, depending on the application, you could pop in marscapone or ricotta cheese.

I've only seen double cream in British food stores. But am having a hard time remembering the last one I visited.

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