Soured cream can be used for mince pies and other fruit or mixed fruit pies.
makes 1/2 pint (300 ml)
2/3 cup (150 ml) 1/4 pint double cream (heavy cream)
2/3 cup (150 ml) 1/4 pint soured cream
1 level teaspoon caster sugar (superfine granulated)
1. Whisk the cream until it just holds its shape, then fold in the soured cream and the sugar.
2. Refrigerate for about 30 minutes.
3. Serve with cooked fruit, fruit pies, mince pies and fruit salads.
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