Clotted Cream
With origins in Devonshire, England, this thick topping for scones is made by heating rich, unpasteurized milk. The milk is warmed until a thick layer of cream rises to the surface. Once cooled the cream is removed and served atop bread, fruit, and desserts.
Crème fraîche
A heavy French cream that has been slightly soured by bacterial cultures. It's similar to American sour cream, but has a thinner texture and less sour flavor, with a higher fat content, lower protein amount, and lower viscosity.
Unlike its American counterpart, crème fraîche can form peaks when whipped, and it can be cooked without curdling.
A refreshing take on classic macaroni and cheese, this delicious pasta dinner is a mix of decadent cream, salty cheese, and fresh herbs. Although the sauce is made with cream and cheese, in moderation, this pasta is far from heavy. The fragrant mint provides a tangy coolness and the peas burst in your mouth.
You know the drill by now, but just in case you don't, here's your predicament: You are at home and hungry for food. You have to cook up something scrumptious for you and your boyfriend/girlfriend/spouse/child/friend, but the ingredients you have on hand are limited.
You have butternut squash, heavy cream, and fresh sage.
