Product Type: Tesco Baking & Ingredients
Newest Review: ... butter and cheese making. So we decided an experiment was in order. We bought Tesco fresh double cream 600ml for £1.65 there is a 300ml... more
Tesco Fresh Double Cream
Member Name: teafan11
Tesco Fresh Double Cream
Most people have at some point in their life tasted and used cream, and have their own uses and preferences, however I find this cream rather pleasant and have always found it of high quality. This cream comes in a thin plastic cup sealed with a foil lid and also a clear plastic lid, the plastic lid is ideal for resealing if you don't use all of the cream immediately, although it should be used within three days of opening. The packaging is white with royal blue writing and foil lid. It needs to be kept refrigerated to ensure the quality. This cream is ideal for making sauces but is just as good simply poured over your dessert. As long as you don't mind the calories...lol!
The nutritional values per 100g are approximately:
Energy 1921kJ 467kcal
Of which sugars 1.6g
Of which saturates 31.4g
Fibre Nil Nil
Sodium Trace Trace
Equivalent as salt Trace
It only contains cream; it has no additional additives or preservatives.
It is suitable for home freezing but I have not tried this so cannot vouch for how this would work out.
Well I am something of a purist when it comes to food; I enjoy making meals and food goods from scratch. During one of my son's science lessons we learned the principles behind butter and cheese making. So we decided an experiment was in order. We bought Tesco fresh double cream 600ml for £1.65 there is a 300ml option for £1.00 but we opted for the larger size. The cream is fresh and British sourced and is ideal for whipping and pouring. I have bought this in the past for making curries and for dessert toppings, it does make apple pie a little extra special, but this time we used it to make butter. We placed the cream into a jar and shook it for around 15-20 minutes until it turned into butter, we tipped out the butter milk saving it to make scones and place an ice cube into the jar and shook again for a few minutes allowing the remainder of the buttermilk to be extracted from the butter. We poured this out leaving just the butter. We squeezed out as much liquid as possible from the butter and we were done. Then we added garlic to half and a sprinkling of salt to the other half. I was amazed how straight forward the process was although it did make our arms hurt quite a lot...loll!
This cream worked wonders for this purpose. But for anyone needing a good cream that is both versatile and tasty this is a great choice.
Summary: A great dessert topping.
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