Best 15 Devonshire Cream Recipes

EASY MOCK DEVONSHIRE CREAM

Steps:

• In a small bowl, beat cream cheese until fluffy. Beat in sour cream and confectioners' sugar until smooth. Add whipping cream. Beat on medium speed until combined; beat on high speed until stiff peaks form. Refrigerate until serving.

DEVONSHIRE CREAM

Steps:

• Place water in small saucepan. Sprinkle gelatin over water. Let stand until gelatin softens, about 10 minutes. Stir mixture over low heat until gelatin dissolves. Let stand just until cool but not set, about 10 minutes.
• Place sour cream in medium bowl. Stir in gelatin mixture. Beat cream, sugar and vanilla in medium bowl until soft peaks form; fold into sour cream mixture in 2 additions. Cover; chill at least 1 hour. (Can be made 1 day ahead. Keep chilled.)

MOCK DEVONSHIRE CREAM

Steps:

• In a small bowl, beat whipping cream for 2 minutes. Add confectioners' sugar and continue beating until stiff. Place the sour cream in a bowl; stir in a small amount of whipped cream. Fold in remaining whipped cream. Cover and refrigerate until serving.

DEVONSHIRE CLOTTED CREAM COOKIES

Steps:

• Pre-heat oven to 425 °F. Grease a cookie sheet and set aside.
• Mix the flour and sugar together. Stir in the cream, egg and enough milk to make a stiff dough. If the dough feels at all sticky, cover and place in the refrigerator to firm up.
• Roll the dough out on a lightly floured surface until about 1/3 inch thick, then cut into 3 inch rounds using a cutter.
• Place on lightly greased baking sheets and bake for 8-10 minutes until light golden brown in color.
• Carefully transfer to wire racks to cool.
• Store in an airtight container.

GIANDUJA CHOCOLATE FONDANT WITH DEVONSHIRE ICE CREAM

Steps:

• Preheat oven to 425 degrees F.
• To make Devonshire ice cream. In a small saucepan with a candy thermometer clipped to the side, add the milk, milk powder, sugar, atomized glucose, and butter. Heat until the thermometer reaches 112 degrees F. In a medium bowl, whisk the egg yolks. Before adding the egg yolks to the milk mixture temper it by whisking some of the hot milk into the yolks, then add the yolk and milk mixture back into the milk. Cook on low heat, stirring in figure 8's with a spatula until slightly thickened, at 185 degrees F. Do not over cook, remove immediately from heat. Add the Devonshire cream, mix well and allow to cool before putting in the ice cream machine. Freeze according to manufacturer's instructions, allowing to reach soft to firm consistency. Serve immediately or place in freezer.
• To make the chocolate fondant. Butter a muffin tin.
• In a medium bowl, sift together the flour and salt. Over a double boiler on low heat, melt the butter and chocolate. Meanwhile in a standing mixer whip up the eggs, egg yolks and sugar on high until it reaches ribbon stage. Once at ribbon stage turn the mixer to low and add your melted chocolate and butter, combine well. Fold in the flour. Evenly divide the batter into muffin cups. Bake for 12 minutes, it should still be runny in the center. Serve immediately with the Devonshire ice cream on the side.

CRIMSON DEVONSHIRE CREAM

Steps:

• In a saucepan, soften gelatin in water; heat over low until gelatin dissolves. Cool. In a bowl, beat cream, sugar and vanilla until soft peaks form. Combine the gelatin mixture and sour cream; mix well. Gently whisk into the cream mixture. Pour into small bowls or parfait glasses. Chill until set, about 1 hour. , For sauce, combine 1-1/2 cups cranberries, water, orange juice and zest in a saucepan; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Sieve sauce, discarding skins. Return sauce to pan; add sugar and remaining cranberries. Cook over medium heat until berries pop, about 8 minutes. Chill. Spoon over each serving of cream.

ANGEL FOOD CAKE WITH STRAWBERRIES AND DEVONSHIRE CREAM

Steps:

• Preheat oven to 350° F. Sift 1/2 cup sugar and flour into medium bowl 3 times. Using electric mixer, beat egg whites, cream of tartar and salt in large bowl until soft peaks form. Gradually add remaining 1 cup sugar, beat until very stiff peaks form. Fold in flour mixture in 3 additions; fold in vanilla extract. Transfer batter to ungreased 10-inch-diameter by 4-inch-deep angel food cake pan.
• Bake until cake is brown and crusty on top and tester inserted near center comes out clean, about 50 minutes. Turn pan upside down and fit center onto slender bottle neck. Cool cake completely. Cut around pan sides to loosen cake. Turn cake out onto platter. Cut into wedges. Serve with strawberries and Devonshire Cream.

MOCK DEVONSHIRE CREAM SUBSTITUTE FOR STRAWBERRIES

Steps:

• Wash, hull and half strawberries.
• Cover and refrigerate until ready to serve.
• In a medium bowl, beat cream until soft peaks form.
• Add remaining ingredients and continue beating for about 1 minute. Cream should be thick but not stiff.
• Taste and adjust sour cream and brown sugar.
• Serve strawberries in an attractive bowl with the cream on the side in a seperate bowl, allowing guests to serve themselves.

DEVONSHIRE CREAM

Steps:

• 1. 1. Using a whisk attachment on the mixer, whip heavy cream until stiff peaks form. Remove from mixer, and hand whisk in the sour cream and confectioners' sugar until just combined. Store in refrigerator.
• 2. Should have a smooth creamy texture.....

DEVONSHIRE CREAM TRIFLE OR PARFAIT

Steps:

• For Devonshire Cream:.
• In a small saucepan combine gelatin in 1/2 cup cold water; let stand 5 minutes to soften. Heat and stir over medium heat till gelatin dissolves. Cool.
• In a chilled medium mixing bowl beat whipping cream, the 1/4 cup sugar and vanilla with an electric mixer on medium-low speed till soft peaks form (tips curl). Dot not overbeat.
• Combine cooked gelatin mixture and sour cream; mix well. Fold the sour cream mixture into the whipped cream. Chill for 30 to 45 minutes or till mixture is thickened and will mound on a spoon.
• Meanwhile, for fruit filling, in a large mixing bowl combine the fresh fruit and the 2 tablespoons sugar. Let stand for 10 minutes.
• Cut the Hot Milk Sponge Cake or pound cake into 2x1/2 inch strips (smaller if using parfait glasses). In a 2 1/2 or 3 quart clear glass serving bowl, a souffle dish or individual parfait glasses arrange half of the cake strips on the bottom. Arrange half of the fruit on top the cake strips. Sprinkle with 2 tablespoons of the brandy, liqueur or juice. Spoon half of the Devonshire cream on top. Repeat layers, piping or dolloping remaining Devonshire cream over top.
• Cover and chill for 2 to 24 hours.
• NOTE:.
• If using peaches or nectarines, dip slices in a mixture of 1 cup water and 1 tablespoon lemon juice to prevent discoloring.

DEVONSHIRE CREAM FOR FRUIT

Steps:

• 1. MIX TOGETHER UNTIL SUGAR IS DISSOLVED. MAY SPOON OVER FRUIT IN A BOWL OR USE AS FONDUE TYPE FRUIT DIP.

MOCK DEVONSHIRE CREAM

Steps:

• In a large bowl, combine cream cheese, sugar, and salt. Stir until well combined.
• Stir in whipping cream.
• With an electric mixer, beat mixture until stiff.
• Store in fridge.

EASY DEVONSHIRE CREAM

Steps:

• In a medium bowl, cream together cream cheese, sugar and salt. Beat in cream until stiff peaks form. Chill until serving.

MOCK DEVONSHIRE CREAM

Steps:

• Beat cream in a chilled glass or metal bowl with an electric mixer until foamy. Gradually add sugar, continuing to beat until medium-stiff peaks form. Fold sour cream into the mixture until smooth.

STRAWBERRY & BASIL TEA SANDWICHES WITH DEVONSHIRE CREAM RECIPE - (4.5/5)

Steps:

• Combine the Devonshire cream, basil, and lemon zest in a small bowl. Fold until well combined. Spread a thin layer of the cream on one side of each slice of bread. Add an even layer of cucumber slices to four of the bread slices then top the cucumbers with an even layer of strawberry slices. Place the other four slices of bread (with the cream) cream-side down on the strawberry slices. Slice the crust off the sandwiches. Then slice each sandwich into 4 small triangles. COOK'S NOTES: You can make your own Devonshire cream with cream cheese, sugar, and heavy cream. Just beat 4 oz of cream cheese with 1 tablespoon of sugar. Slowly add a 1/2 cup of heavy cream and mix until stiff peaks form.