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Ingredient
Top 5 dishes made from Liquid Double Cream
1 . Custard Tarts
Custard Tarts
Is not the Portuguese Custard Tarts which are rustic Puff Pastry Custard Tarts . They are the French and U.K type of Custard Tarts . The raw Custard mix is a excess amount , so just keep in the Fridge until you make some more sweet Dessert Pastry case's , alternatively use the raw leftover Custard too make sweet eggy breads
Ingredient
225 g
Plain Flour
150 g
Butter
200 g
Caster Sugar
600 ml
Liquid Double Cream
Cooking instructions
* Step 1
In a large mixing bowl place the Plain Flour in first and then cube the block of butter into small pieces and then rub with your Fingers until the mix resembles fine breadcrumbs and then add the 2 tablespoons of Caster Sugar and then add the One beaten hen egg - mix with your Kenwood Dough Hook or mix vigorously by hand with the use of a Wooden Spoon
* Step 2
Wrap in cling film and then place in the Freezer for 30 minutes and then let stand at room temperature for 10 minutes and then take the cling film off and then chop into 8 identical small balls and then roll them out on a floured Kitchen surface and then place the metal disc inside your metal Tartlet holder and then work the rolled out Shortcrust Pastry into the casing
* Step 3
Add a small square of Kitchen Foil over the pastry and then add the Ceramic Baking Beans. Blind bake at Gas Mark 6 for 20 minutes (maybe 15 minutes) and then take the foil baskets out along with the Ceramic Baking Beans and then bake for a further 10 minutes. Allow too cool outside of the oven. Is important that the cooked Shortcrust Pastry is cold before putting the cold filling in
* Step 4
For the filling - crack 2 whole hen eggs into a large mixing bowl and then beat with a hand whisk or a Dinner Fork and then add the 200g Caster Sugar - mix in with the Dinner Fork etc. and then pour the 600ml Liquid Double Cream over the top and then mix altogether and then use a Dessert Spoon too transfer some of the raw Custard mix into the cold cooked Tartlets - put as much raw cold Custard into the Tartlets as possible
* Step 5
Preheat oven to 140 0C/ Gas Mark 1 (One) and then place the Tartlets, which are not in their metal casings - onto a very large metal Baking Tray and then bake all 8 Tartlets for 2 hours. The bottoms of the Pastry might stick to the Baking Tray and so might be a good idea too grease with butter and then sprinkle flour over the top or place greaseproof paper underneath
* Step 6
Allow too cool and then maybe store in the Fridge for a while
Note: if there is a photo you can click to enlarge it
2 . Pineapple Eaton mess
Pineapple Eaton mess
Their will be leftovers of whipped up Double Cream
Ingredient
600 ml
Liquid Double Cream
425 g
tin of Pineapple chunks
Cooking instructions
* Step 1
Are enough ingredients for 3 people. For One Person combine 6 heaped teaspoons of whipped up Double Cream with 2 small Meringues broken up and 6 heaped teaspoons of Pineapple Chunks
Note: if there is a photo you can click to enlarge it
3 . Egg free plain Ice-cream
Egg free plain Ice-cream
Ingredient
600 ml
Liquid Double Cream
250 g
Icing Sugar
250 ml
- 300ml milk
Cooking instructions
* Step 1
Use a Kenwood Food Mixer etc. with the Kenwood Whisk Attachment on etc. too whisk the liquid Double Cream into a very thick cream
* Step 2
Add the 250g of Icing Sugar and then briefly blend in with the Kenwood Whisk Attachment on. By turning on the Kenwood Food Mixer on - as well
* Step 3
Add the 250ml of milk - blend with the Kenwood Whisk Attachment on and then halve into 2 solid Plastic Food Containers with lids and then freeze in the Freezer
Note: if there is a photo you can click to enlarge it
4 . Vanilla Milkshake
Vanilla Milkshake
Gained knowledge of how too make it through the junior version of the Great Cookery Bake off Show - a Channel 4 TV Show in 2023 . Ice-cream without the use of egg yolks was used and so instead of plain Ice-cream I used liquid Double Cream
Ingredient
90 g
White Sugar
1 tsp.
Cornflour
600 ml
Pasteurized Cow Milk
200 ml
Liquid Double Cream
Cooking instructions
* Step 1
Place 600ml of milk in a Saucepan as large as a medium sized saucepan and then be patient too gently make the milk hot by gently simmering on the lowest hob heat too prevent the Saucepan from burning on the inside edges
* Step 2
Divide the egg yolks from the egg white's - catch egg yolks between your Fingers and allow the egg white's too flow into a small Dessert Bowl etc. and then place the egg yolks into a large mixing bowl and then add the White Sugar, Vanilla Extract and then the One teaspoon of Cornflour. Mix together with a Wooden Spoon
* Step 3
Add the hot milk too that large mixing bowl and keep stirring with the Wooden Spoon. Add the partially cooked Custard back into the Saucepan and keep stirring with the Wooden Spoon on the lowest hob heat. Use the back of the Wooden Spoon too see if you can draw a line with your Finger - if you can, then your Custard is thick enough. Allow too cool and completely go cold
* Step 4
Mix in 200ml or 300ml of Liquid Double Cream - stir, shake with a Lid on a Plastic Container etc. or blend in a Blitzer and then serve in a 600ml beaker or 500ml mug
Note: if there is a photo you can click to enlarge it
5 . Chocolate Ice-cream
Chocolate Ice-cream
Saw a brief video of the Chocolate Ice-cream being made on Facebook
Ingredient
900 ml
Liquid Double Cream
150 g
Caster Sugar
Cooking instructions
* Step 1
Pour all the Liquid Double Creams into your Kenwood Mixing Bowl Attachment and then add the Kenwood Whisk Attachment etc. and then whisk on full power until the Liquid Double Cream becomes very thick and then add the 150g Caster Sugar and the 125g of Cocoa Powder and add all the Condensed Milk and then whisk again on full power and then whisk on a lower number
* Step 2
Add too Plastic Containers - preferably with Lids and then freeze in the Freezer
Note: if there is a photo you can click to enlarge it
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