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Devonshire Cream |
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1 c. Heavy whipping cream Beat all ingredients until stiff. Refrigerate and serve with scones and jam.
Here is another version, if you enjoy a tart spread. 8 ounces cream cheese 12 ounces sour cream Juice from 1 lemon 2 teaspoons vanilla 2 cups powdered sugar Beat this mixture until smooth. Best served at room temperature.
Since the genuine version is hard to find I have tried several; here is my favorite blend which I named:
Devonshire Extraordinaire
4 ounces Mascarpone cheese (a triple cream cheese found in most grocery stores or in Italian shops.) 1 cup whipping cream 1 teaspoon vanilla 1 tablespoon finely ground granulated sugar A bit of lemon or lime zest With an electric mixer, whip until consistency of whipping cream forms; serve immediately or cover and store in refrigerator until ready to use.
These are truly mock Devonshires, but they work nicely, as genuine Devonshire is not readily available. You may find it in a gourmet or tea shop. It is a cream produced in England, Devon being one place. It is made by heating milk that has been neither homogenized or pasteurized; the thick cream comes to the top; it is scraped off, is very thick and needs no whipping. You can see that the first recipe is a closer version, since true Devonshire cream is not sweetened at all, yet I include the 2nd because it was always enjoyed so much as a spread on crumpets and scones. The third is a special treat spread because mascarpone is a splurge, but since only 4 ounces is required it deserves consideration.
Did you know ~ "Forbidden fruit creates many jams"
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