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  1. #11
    Buttoneska's Avatar
    Buttoneska is offline Winner 2010- Most Community Minded Thread Award
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    cream doesn't freeze well so dishes with cream I dunno about that long term IYKWIM?

    but yeh icecream/parfait could work.

    butter will last longer then cream so its an option if its that or throw it out.

  2. #12
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    I'll think of something I already have about a weeks worth of dinners organized so looking for desserts/treats mostly
    I can use some in mash tonight instead of milk though??

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    Custard from scratch, yum!

  4. #14
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    rainbow road is offline look at the stars, look how they shine for you
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    Mmmmm cream in mash!

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    Buy some chocolate ripple biscuit whip the cream with abit of vanilla essence and sandwich the biscuits together with the cream forming a log and save some cream once all the biscuits are done and smooth cream around the biscuits let it sit in the fridge for a few hours until the biscuit is softened a hit in my house

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    Well I have creme anglaise being made as we speak. Hope it tastes good!!

  7. #17
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    miggins is offline ‘There are many things in life that will catch your eye, but only a few will catch your heart, pursue those’
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    You could still do the sponge cake idea, but make chocolate ganache to fill it and top it!!! Yum! Also left over ganache (or on cake) actually freezes really well.

    Basic recipe is about 200ml cream (cold) to about 100ml melted (tempered) dark chocolate. Just double quantities etc if needed, but keep this 2:1 ratio.

    Easiest way to temper choc is to boil water in a kettle. Once boiled pour into large bowl, sit another bowl inside the larger bowl (in the hot water), put broken up pieces of choc in the smaller bowl and let it melt. Stir as required.

    To make the ganache put the cold milk in a mixing bowl, pour the melted choc into the cream, use a handheld electric beater to mix the choc into the cream. Beat for a couple of minutes until a spreadable cream consistency (no longer runny).

    It's now ready to spread on a cake or use to fill. Left overs can be sealed in plastic container and frozen (not sure how long it will keep). Let defrost in fridge or kitchen bench until spreadable again.

    It's yum! Plus you can add some drops of flavoring if desired (eg. Peppermint, orange).

  8. #18
    Buttoneska's Avatar
    Buttoneska is offline Winner 2010- Most Community Minded Thread Award
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    we just had creme chantilly with blackberries - nom nom nom

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    Cream freezes ok for cooked things like stews etc.

    You could make like a pastry cream type thing - custard and whipped cream together (I know that's not a true pastry cream) and put it in a tart then top with berries.

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    get some rennent and make cheese???

    make fairy cakes?

    i second lemonade scones, yum yum yum, so easy!


 

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