Okay, does anyone know of anywhere near Toronto that I could get an equivalent of British Double Cream. I have some recipes I want to do, and the highest fat % I can find in Canadian cream is 35% which just won't provide the necessary levels for some of these recipes to hold together properly. I know in Canada you can get something called Manufacturers Cream but that seems to be wholesale manufacturing only and it's still only 38%. Double Cream is 48%.

Surely the market (St Lawrence?) that his dbd'ness is always raving about can supply such an item?

EDIT: This might help http://www.jamieoliver.com/forum/viewtopic.php?id=31237 Kushdi, erm, mate.

for a start sweetie , its called " heavy cream" here

Presidents choice do a version, its found in some of their chain supermarkets , but not in the milk/dairy section along witht he other creams , its usually in the speciality food sections.

How do I know this? About a year or so ago I posted the exact same question

People will think we don't talk

Now that was funny. I knew a couple, he worked nights and from Monday to Friday he handed her the paper when they met on the street in the early morning. He was returning from and she was on her way to work.

I'd like to think their weekends were spent in mad sexual writhing but somehow I doubt it.

ohhh he might have been making you a surprise cake or something then and his plans have been scuppered

I've seen it in the fancy cheeses section. Bottled Devonshire cream. Western also makes a double cream, this is in the organic dairy section

Oo, and isn't there some method of turning unsalted butter into cream?

and talking of butter, has anyone found a similar butter to Wheelbarrow unsalted, or Lurpak? Most of the butters here taste rancid to me, as does Anchor butter in the UK. I get Stirling or Kawartha Dairy butter at the moment but would like a better one

From what I gather, you melt the butter, pour it into a blender with some milk and blend at a high speed to force the butterfat back into the milk...

From what I have heard (not tried it myself - too lazy!) it won't produce a thick/double cream, but you can make a single/pouring type cream doing this.

You could prob even use salted butter if you were going to use the finished cream in a savoury dish...

I just wish there was a good dairy-free cream substitute (ie one for double cream - you can get soy versions of single cream but not double, and using the soft tofu doesn't cut it as far as I am concerned)... us dairy-allergic folks are deprived!

Is that with the fancy cheeses etc?

And all my research, honey bun, shows that even Extra Heavy cream in North America is only up to 40%

Now for the Fromage Frais...

Yes provided we are still talking about the cream and not the sexual writhing

The heavy cream will do , oh light of my life, it does in my cheesecake recipe

oo, now I saw that somewhere. Longo's

http://www.mancusospizza.net/yahoo_s...173549_std.jpg

Or was that not what you wanted

I'm led to believe that it is entirely possible, even perhaps enjoyable, to combine sexual writhing and double, single or indeed clotted cream. However, having lead a sheltered life, I couldn't possibly provide any further details.