Just wondering if any of you UK folk can tell me what kind of “cream” it is they use for Wimbledon’s ‘Strawberries & Cream’. I’m such a fan of it all...some day!
Off Subject: Just wondering if any of you UK folk... - PMRGCAuk
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ConventCassie
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DorsetLadyPMRGCAuk volunteer
Hi,
According to one recipe -
“Dollop a scoop of whipped cream in the bottom of a serving bowl or cup. Add a handful of strawberries, then top with more whipped cream and garnish with a mint leaf. For a full Wimbledon experience, serve the berries with a little bubbly such as Jean-Noël Haton Brut.”
The cream should be double cream (that’s what’s it’s called UK) - it’s thick so you spoon it rather than pour it - which is single cream. Not clotted cream - which is something else used for a Cream Tea - scones, jam & cream!
All delicious! But not good for the waistline!
😂 love it!
Extra thick double cream too! you only need a dollop - one big one as a treat...
I think you call it Heavy cream, we call it Double cream, 48% butterfat.
The Clotted cream that DL refers to is around 60% butterfat, yum yum.
My cream scone is scone, jam, then clotted cream on top. For some it is scone, cream then jam on top, but they’re wrong! 😂🤣🤪
Oh yes definitely wrong. 😂
I believe it’s the difference between a Cornish and a Devonshire. Devonshire being the jam on top,that’s the way hubby has it, but he is from Plymouth.
He probably can’t help that. 😂
Probably.... but let’s not give him any excuses 😉
So "Janner" style then!!
Yes! And his Grandad was in the RN, so I expect that’s a familiar term.
He’s from the county border then Soraya - probably best to whip the jam into the cream and make a single spread...........😂
He’s kiffy, b’aint mazed in th’ed, my luvver!
😉
🤣
OMG you can't even find that here! I looked it up and it has even more fat than our whipping cream. 🤢
It’s wonderful stuff, even has a thick crust on the top. Grandma from Plymouth used to send me the real thing, but it’s generally available in supermarkets nowadays.
Actually I may have to buy some tomorrow. Just what I need to regain my lost weight and stick to my high fat diet 🤗 to say nothing of the ‘feel good’ factor.
Oh definitely a feel good factor!
Hello,You have nothing like it in the U S A,having lived there.
It’s double cream .
Your whipped is not the same.
We then have clotted cream here in Cornwall,which is wonderful.Perhaps we could send you some,but it will be off before it reaches you.You will have to visit .I have noticed on my visits to San Fran that some of the smaller delis you can get different things now
Whoa! England is much closer than San Fran! Whipped is not the same? Even if you don’t whip it?
kingarthurflour.com/shop/it...
Maybe you could try this?
TBH I’ve not seen clotted cream sold in jars here, it tends to come in flattish containers, more room for the top crust! But it does say made in England.
The whipping cream I can get here in Canada, and I expect the US is the same, has additional ingredients, like carrageenan. In fact since our local dairies have all been bought out by big companies ALL our various blends of cream have extras added. 😡Possibly available through farmers' markets or specialty stores in any part of our countries, though, not just SF. Rich cream in any quantity makes me sick. I'll get my fat through butter, thank you!
But I am old enough to remember non-homogenized milk delivered to the door in glass bottles with the cream on the top, which you might save for something special, otherwise carefully mixed into the milk.
Wow, that kinda takes all he fun out of it. I’m sure you’re right.
“glass bottles with the cream on the top”
That resurrects a memory for me. The cream on the top was a bonus on your cereal.....BUT you had to beat the blue tits (birds) to the cream. They’d peck through the foil lid and help themselves if you weren’t quick. It was a common sight to see milk bottles on the doorstep covered with plastic cups, which the milkman would place on top at delivery. None of this plastic bottle or carton nonsense, the bottles were all rinse and return.
I wonder what the blue tits do now?
We had little cardboard discs sealing the tops, never heard of any birds breaking through those! But the blue tits were worldwide news!
I am originally from Devon with a Cornish Grandmother. We had scones with jam on first then cream. I still do it this way. Granny made her own clotted cream. I used to watch her. She would separate the milk (in those days milk was not homogenised) from the top of the milk (she would use Jersey milk if she could get it). It would then be put into a shallow baking dish and be put in the oven at the lowest setting. Then when she considered it ready it (tiny bubbles on the top of the cream) would be taken out and placed on the marble shelf in the pantry until it was set. I used to rush home from school on the days I knew that there was clotted cream for tea. Sometimes it would be served with scones but more often cutrounds (dinner rolls). I have tried to replicate this a few times with varying degrees of success. I love old recipes and recently baked some Cornish Saffron buns which were delicious toasted but still not a patch on my Granny's.
As for strawberries and cream I prefer double cream in those (heavy cream in the states I think). Whatever you use enjoy xxx
“it would be served with scones but more often cutrounds (dinner rolls).”
The rolls are called Devonshire Splits, or more colloquially ‘Thunder and Lightenings’
Wow! That sounds interesting.
Well you learn something new every day. I was always sent to bakers as a child for a dozen cutrounds so thats how I always knew them. We only had scones on special occasions. I like that they are known as Devon Splits and I wonder how they became known as thunder and lightening 
The only thing I can find is that it was a nursery treat, and the cream was the ‘thunder’. It seems that instead of jam, they’re made with treacle, and that is zigzagged across the cream like ‘lightening’.
In the good old days, when airlines actually tried to give their passengers a good experience, Air Canada would serve a cream tea upon departure from the UK when returning to Nova Scotia.
That sounds lovely. Wasn’t it nice to be spoiled?
It was. They used to make proper tea, too, And on the way over, heading to the UK, they would wake us up by bringing us hot wet cloths to wipe our faces and hands with, and then a real breakfast with edible food.
For scones you can get a lot more clotted cream on if you put the jam on first, Cornish Style. This is how the Queen does it btw!
For Wimbledon strawberries you pour unwhipped double cream (heavy cream) onto a small bowl of 10 whole strawberries - and you also absolutely must have champagne with that or you’re not really playing the game 😏
I’m currently enjoying a strict autoimmune anti-inflammatory diet, and feeling very good on it, so I would avoid the scones, the cream and the fizz...just have the strawberries on their own for a delicious summer Wimbledon-watching treat 😋
We are enjoying homegrown strawberries these days. Sometimes with plain yoghurt and a mere drizzle of maple syrup.
Sounds good to me. Going for the champagne with it next! I’m on the anti inflammatory diet too and what’s wrong with cream? I thot it was like butter. And sour cream. Am I reading the books wrong? (Probably)
The thing about cream - and butter and sour cream - is they’re all dairy which is a big anti-inflammatory no-no, unless you’ve gone without it for at least a month {and probably much longer when you’re on steroids} and then reintroduced them very carefully with no problem.
Good to know. But I was non dairy for years & got sick. Plant based. I think too many legumes & grains. So many theories.
Yes I get it! It does require a bit of a scientific approach eliminating everything (almost!) to begin with and then very careful reintroductions watching the effects of each individual food/group. Legumes and grains are certainly up there with dairy as inflammatory triggers, as are nightshades.
Once you’ve identified your particular sensitivities though you can usually eat everything else with no problems, especially after a good break from the usual suspects.
The track I’m on isn’t only plant based either although at least half my plate is. Liver for instance isn’t my favourite choice but it is like rocket fuel and just about the most nutritious food on the planet, along with oysters!!!
Oooooh! I wouldn’t eat either of those ☹️
I'm more concerned about the additives which we are subjected to than dairy itself. Haven't cooked with cream, nor used sour cream for years, always substitute yoghurt because it's so much healthier and works just as well in recipes and doesn't make me 🤮. Otoh coffee tastes best with a little cream.
Agreed! I’d have goats’ cream if I were going to have any at all.
Yes, I've heard goat's milk is generally better tolerated than cow's milk for those with problems. I only buy organic milk now, I can taste the difference!
I only drink Unsweetened almond milk. Can never go back to “milk”. It’s the caisson. But cream for Wimbledon...
Opps! Perlmutter says to use “sparingly”. So...just one bowl!
Having found this Site most excellent for both technical information and details of people’s own numerous personal experiences whilst on pred together with valuable advice I am both saddened and annoyed that someone thinks it’s ok to ask banal questions about what cream is used at Wimbledon.
Why not stick to the usual morons who spend their lives posting such trivia on the dreaded Facebook and leave this Site for it own dedicated useful function
Wolfgang 237
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