Kirkfood Help & FAQ's




Ingredients, Larder
Pastry
Luxury
Confectionary & Biscuits
Smallgoods
Cream and Yoghurt
Condiments & Sauces
Pasta and Rice
Seafood
Muscatels
Cheese
In a nutshell, soured cream is single cream that has been given a sharp, sour edge by adding a bacterial culture; creme fraiche is double cream similarly cultured but made from cream with a high fat content and is richer and thicker. Mascarpone is the Italian version of creme fraiche, still soured by a lactic culture but is milder and sweeter. They all have a delightful, piquant edge and are perfect for partnering dense chocolate cakes. Double cream has a minimum butterfat content of 48 per cent and can vary from the boring grey-tinged heat-treated stuff from the corner shop to the heavenly, deepest yellow unpasteurised product you find in good food shops and markets. The best has a certain lactic edge to it, but it is not cultured like the others. I note your email is entitled 'squealing arteries' but the truth is that dairy products are fine in small doses.
Butter