Emily Luchetti says "it's a shame that English double Devon cream is difficult to find in the United States," so she created this recipe as a substitute.
The cream may be made up to 8 hours ahead and refrigerated. If it is made more than 1 hour ahead, it may need to be lightly rewhipped before using. Serve on warm scones and fresh fruit.
Servings: 4 cups
- 3/4 cup mascarpone cheese
- 1 1/2 cups heavy cream, well chilled
- 1/2 teaspoon vanilla extract
- 2 tablespoons sugar
- Small pinch kosher salt
In a large bowl, using a hand-held mixer or whisk, combine all the ingredients, beating until the mixture holds its shape. Cover and refrigerate until ready to serve.
Adapted from her "Classic Stars Desserts" (Chronicle, 2007).
Tested by Bonnie S. Benwick.
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