double cream BrE
heavy cream AmE , auch: heavy milk

I love the way the air in high summer cuts like double cream.

Double cream will keep for up to five days in the fridge.

When it is hot, add the double cream and cook on a high heat for 2-3 minutes.

Reduce the heat a little and stir in the double cream.

With the motor still running, add the double cream and blend for a few more seconds.

To serve, pour into a bowl and drizzle with double cream.

Stir in enough water to make a batter the consistency of double cream.

The juice can be enriched with double cream to make a soup.

For the toes of the stockings, and as light relief after all that double cream.

In a medium saucepan gently heat the double cream and milk.

Simmer until potatoes are done, adding double cream halfway through.

The sauce should have the consistency of double cream.

They are accompanied by double cream, which contains at least 48 percent butterfat.

Add the double cream, mustard and the crumbled stock cube.

This product is very exclusive using double cream, and only the finest ingredients.

At the end of the cooking time, when the sauce has reduced, allow to cool slightly and add the double cream, if using.

Add the double cream, season, to taste, with salt and black pepper, then cook gently until heated through.

Whip the double cream until very soft peaks form when the whisk is removed.

Stir in the double cream and heat for one minute, then pour into a jug to serve.

Stir in the milk, cheese, egg yolks and double cream.

Gradually add sparkling water as necessary until the batter has the consistency of double cream.

Divide the mixture equally among the six tart cases and top each one with a tablespoon of double cream.

In the US, double cream is known as heavy cream.

Meanwhile, place the double cream into a bowl with the orange zest and liqueur.

They will last as long as the double cream would last in the fridge.