|
|
Post by houpla on Jan 30, 2022 20:13:49 GMT 1
JD As I said I've never been able to buy anything that resembles double cream in France. It doesn't look, taste or behave like UK cream. I'm not saying it isn't OK, but it just isn't as good IMHO. Although the Elle & Vire, Delisse etc. cartons are UHT sterilised, they're the nearest I've found to the real cream taste. www.elle-et-vire.com/fr/fr/creme/produits/creme-entiere-de-normandie/That seems to be what JD has, but in cartons rather than a poche. For whipping, crème fleurette just about passes muster, although never quite as stiff as UK whipping cream. According to the E&V website, 40% MG is available in France, but I've never come across it. Just as with the beef not being properly matured, climate is used as an excuse for selling UHT and only UHT. They suggest that, if you want fresh cream, you need to live next door to a dairy farm, preferably in Normandy  |
|
|
|
Post by jackie on Jan 30, 2022 20:20:03 GMT 1
|
|
|
|
Post by hereford on Jan 30, 2022 20:37:04 GMT 1
Here in Normandie we can usually get the Elle et Vire mixed creme/mascarpone which does does exactly what it says and whips up really quickly. Perfect for trifle or pavlova. For just "blobbing" on a crumble (for instance) we also get Creme crue which is raw cream and very thick. It is usually from local farms and does not show fat content.
|
|
|
|
Post by traveller on Jan 30, 2022 20:39:09 GMT 1
I think UK double cream is nearer 48%
|
|
|
|
Post by traveller on Jan 30, 2022 20:40:19 GMT 1
That sounds a lovely recipe Exile.
|
|
gigi
Girls Only
Posts: 1,190
|
Post by gigi on Jan 30, 2022 20:58:28 GMT 1
I thought so too, think we might try that in the week.
|
|
exile
Member
Massif Central
Posts: 2,179
|
Post by exile on Jan 30, 2022 21:14:06 GMT 1
Let me know what you think.
Probably 2 of your 5 per day with the carrots and cabbage but minus 20 on a WW diet.
|
|
|
|
Post by cleoj on Jan 30, 2022 21:38:10 GMT 1
For cooking I use the Elle et Vire entière or Aldi's Milsani crème liquide entière with no separating problems. If whipping then either of the two with some mascarpone. Crème fleurette is supposed to be better for whipping, but I find that needs a boost with mascarpone too.
|
|
|
|
Post by pcpa on Jan 30, 2022 23:35:24 GMT 1
Exile.
I have just recalled my Culinary Goddess French friend recommended Crème Mascarpone from Lidl as having the highest M.G. content, I'm pretty sure that I used it once with success.
|
|
JohnnyD
Member
Mayenne (53) When Covid allows..........Which isn't very often these days........
Posts: 1,742
|
Post by JohnnyD on Jan 31, 2022 9:27:05 GMT 1
Well we are off to E.Leclerc today so will look for the crème fraîche entière mentioned, thank you all.....
|
|
JohnnyD
Member
Mayenne (53) When Covid allows..........Which isn't very often these days........
Posts: 1,742
|
Post by JohnnyD on Jan 31, 2022 9:33:00 GMT 1
On the subject of food, one other oddity. I bought a tin of Anchois Entiers expecting them to be like UK salted anchovies, but they were more like a tin of sardines, is there another product I should be buying to get the equivalent of UK salted Anchovies?
|
|
suein56
Member
Southern Morbihan 56
Posts: 6,507
|
Post by suein56 on Jan 31, 2022 10:06:32 GMT 1
OH regularly buys a small glass jar of anchovies from Lidl .. they come in oil but are definitely very salty.
|
|
|
|
Post by landmannnn on Jan 31, 2022 10:19:51 GMT 1
You can make double cream by whipping/mixing in melted butter to milk or a lighter cream.
Butter is around 80% fat, a bit of maths will tell you how much you need depending on fat starting point.
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Jan 31, 2022 10:55:16 GMT 1
On the subject of food, one other oddity. I bought a tin of Anchois Entiers expecting them to be like UK salted anchovies, but they were more like a tin of sardines, is there another product I should be buying to get the equivalent of UK salted Anchovies? Absolutely nothing to do with which country you buy them in/from. If you want the brown salted anchovies buy brown salted anchovies, it's the long canning salting process that turns them brown. The type you refer to (like sardines) are exactly the same anchovies except they are preserved in oil and vinegar, with just a brief salting. It turns them white you taste oil and vinegar not salt. Generally the anchovies in a tin are the brown salty anchovies you are looking for. Places like Leclerc, Intermarche etc sell the white anchovies in pre packed plastic containers 1KG or loose, weighed to order. I eat a 1kg container every couple of weeks and love them and a home made pizza or homemade pork pie always has has to contain the brown anchovies. The brown anchovies keep the pork pink and really enhance the flavours on a pizza. If you like brown anchovies finely chop a tin full, skin some tomatoes or buy them tinned plenty of chopped garlic and chopped black olives, stick it all in a wide shallow pan with black pepper and reduce to a sloppy paste. Put some on lightly toasted bread and serve with a jug of cold strongly made pastis and water. Delicious. Sorry for the change of topic but the UHT cream in France is shite and is hardly worth a discussion. Look hard enough and you'll find decent fresh cream. |
|
exile
Member
Massif Central
Posts: 2,179
|
Post by exile on Jan 31, 2022 10:55:59 GMT 1
The very salty anchovies are preserved and as said usually sold in jars from the chiller cabinets.
Anchovies in tins or in plastic trays are generally unsalted (at least to the levels used to preserve them).
Edit to add: Lemorvan beat me too it - but as to finding fresh cream if you look for it - not round here.
|
|
