Hi cooking people, I live in the US and ever since I moved here I’ve never made anything that requires double cream. I want to make lemon posset brûlée this week and only now am I aware that it isn’t widely available here like it is in Ireland… fo...
Hi cooking people, I live in the US and ever since I moved here I’ve never made anything that requires double cream. I want to make lemon posset brûlée this week and only now am I aware that it isn’t widely available here like it is in Ireland… for lemon possets is it acceptable to use heavy whipping cream instead of double cream? This is the recipe I was planning on using: https://www.notquitenigella.com/2024/07/08/lemon-posset-recipe/ Thank you :) submitted by /u/coolunc [link] [comments]
