Hi! For Instant Chocolate Mousse can I use whipping cream instead of double cream ? If yes what is the quantity that should be used. Thanks.
I am looking forward to making Nigella's Salted Caramel sauce recipe but we don't have double cream in NZ, I was wondering what I would need to alter in this recipe to account for this?
I have a recipe using sour cream for tartlets. I am worried there is a risk the sour cream will curdle in the oven during the cooking time. Can I substitute creme fraiche or will this affect the flavour? Thanks!
Can you please tell me a substitute for double cream for the No-Churn Pomegranate Ice Cream?
Double cream is popular in the UK but difficult to find elsewhere and for Nigella's recipes you can usually substitute whipping or heavy cream (with a fat content of 30% or more) for double cream. If the cream is to be whipped with other ingredients (such as for the no-churn ice creams) then whip the cream to soft peaks first and then whisk in any other ingredients as sometimes if you try to whip the cream with the other ingredients added it does not attain the same volume.
Sour cream is not that stable in high heat and will tend to split if you add it to a very hot pan or a boiling sauce. However the cream can be stabilised if other ingredients such as flour or eggs are added. So if the tart filling includes eggs it is likely that it will bake without a problem. However you can substitute creme fraiche as an alternative and there will be very little difference in taste, but the tarts may be slightly richer due to the higher fat content of the creme fraiche.