Bernetta Ingredients
- 320 ml whole milk
- 140g unsalted butter
- vanilla extract – optional
Method
- Melt butter on low in the microwave. Don’t heat the butter too much; we just want it to be liquid. If it gets too hot, the milk proteins can curdle, and the milk will be horrible and lumpy! If you don’t have a microwave, you can melt it on low heat on your stove.
- Pour your milk into a pan and switch on your stove to the lowest heat setting. We want to warm it up to a temperature similar to our melted butter to stop it from going lumpy and segregating. We also want to use whole milk to make sure the cream comes out nice and thick, like normal double cream.
- Add 1 tbsp of butter to your milk and give it a mix. This will temper our milk and stop it from going lumpy, and help emulsify the mixtures together.
- Once you’ve tempered the milk, pour melted butter into the pan and mix using a wooden spoon or spatula.
- Pour the mixture into a blender and whip it up for 2 minutes.
- After 2 minutes, your mixtures should have emulsified and become thicker and frothy.
- If your double cream has come out a bit thin, you can chill it in the refrigerator for a few hours to help thicken it up after blending.
- To flavour the double cream, you can add 1 tsp of vanilla extract, but this is entirely optional.
- The heavy cream can be stored in the refrigerator for about 2-3 days. Homemade double cream doesn’t last as long as store-bought versions as it lacks stabilisers and preservatives but it still tastes delicious 🙂
