Cream
Liquid dairy cream used to enrich soups, sauces and desserts. Fat content varies, so match it to the recipe rather than assuming all cream whips.
What it offers and why to use it
Liquid dairy cream used to enrich soups, sauces and desserts. Fat content varies, so match it to the recipe rather than assuming all cream whips. Stir into soup after vegetables are tender, then heat gently. Use a higher-fat whipping product only when a recipe specifically requires whipping.
Rich, milky and smooth.
From shopping to cooking
Choose
Check the fat percentage, use-by date and whether it is sweetened; this batch uses about30% fat.
Store
Keep refrigerated and follow the use-by date and guidance after opening.
Prepare
Stir into soup after vegetables are tender, then heat gently. Use a higher-fat whipping product only when a recipe specifically requires whipping.
How to make the most of it
Good pairings
Vegetable soups, mushrooms, fish and fruit.
How to substitute it
Single cream or yoghurt changes fat content, acidity and stability.
Recipes with cream
Roasted pumpkin risotto
Creamy risotto with roasted pumpkin, thyme and Parmesan, finished with a moderate amount of butter and cream.
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Green beans with creamy almond sauce
Green beans with a gentle almond and cream sauce, finished with toasted almonds for crunch.
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Roast cauliflower with feta, ham and tomato cream sauce
Oven-browned cauliflower quarters on a tomato and cream sauce, with feta and thin serrano ham slices.
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Fennel soup with roasted sweet potato
Smooth fennel, courgette and potato soup topped with golden oven-roasted sweet potato cubes.
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