Ocado British Double Cream

Product Description

Ocado British Double Cream.

Fresh pasteurised double cream.

Indulge in the rich, creamy taste of our British double cream, fresh from trusted Red Tractor-certified British farms. Perfect for adding a luxurious touch to desserts, hot drinks or simply enjoyed on its own, this cream is made using fresh British milk and has a velvety texture that will melt in your mouth.

Our Ocado British Double Cream is available in two pack sizes:

S - 300ml

L - 600ml

Got any lovely leftovers?

There's no need to worry about waste if you have leftover cream, simply scroll down for our mouth-watering recipe for Oreo White Chocolate Cheesecake.

Want to fill your fridge with the dairy essentials you need? Search 'Ocado dairy' for lots of brilliant basics including butter, milk, cheese and eggs.

Info

(

62

)

Product attributes

Product attributes

Vegetarian

Ocado Price Promise

Product Information

Ocado British Double Cream.

Fresh pasteurised double cream.

Indulge in the rich, creamy taste of our British double cream, fresh from trusted Red Tractor-certified British farms. Perfect for adding a luxurious touch to desserts, hot drinks or simply enjoyed on its own, this cream is made using fresh British milk and has a velvety texture that will melt in your mouth.

Our Ocado British Double Cream is available in two pack sizes:

S - 300ml

L - 600ml

Got any lovely leftovers?

There's no need to worry about waste if you have leftover cream, simply scroll down for our mouth-watering recipe for Oreo White Chocolate Cheesecake.

Want to fill your fridge with the dairy essentials you need? Search 'Ocado dairy' for lots of brilliant basics including butter, milk, cheese and eggs.

Country of origin

Produced and packed in the UK using British milk.

Nutritional data

Typical Values

(As Sold)

Per

100ml

Per Serving (30ml)

*Reference

Intake

Energy

1921kJ

576kJ

8400kJ

Energy

467kcal

140kcal

2000kcal

Fat

51g

15g

70g

of which saturates

31g

9.4g

20g

Carbohydrate

1.6g

<0.5g

260g

of which sugars

1.6g

<0.5g

90g

Fibre

0.0g

0g

24g

Protein

1.5g

<0.5g

50g

Salt

0.05g

0.02g

6g

*Reference Intake (RI) figures for an average adult

This pack contains 20 servings.

Storage

Keep refrigerated 0 to +5°C.

Once opened, consume within 5 days.

Do not exceed the Use By date.

Package type

Pot

Recycling information

Pot

Recycle

Film

Do Not Recycle

Ingredients

Double Cream (Cow's

Milk

).

For

allergens

, see ingredients in

bold

.

Brand

Ocado

Manufacturer

Produced and packed for:

Ocado Retail Ltd.,

Hatfield,

Herts,

AL10 9NE

UK

www.ocado.com

Recipes

Oreo White Chocolate Cheesecake

Prep time: 25 mins

Chill time: at least 4-6 hours, ideally overnight

Serves: 8

Anything involving Oreos is bound to be tasty… but Oreo cheesecake? That’s a whole new level of deliciousness. Crushed Oreos are stirred through a decadent mascarpone and double cream filling, but they’re also crushed and used to make the base for the cake. It’s an Oreo explosion and it couldn’t be simpler to make – no baking required. Simply chill in the fridge overnight and dive in the next day once you’ve scattered a few more Oreos (and a few dollops of whipped cream) on top for good measure.

Ingredients:

400g Oreo original chocolate sandwich biscuits, plus extra for serving

50g butter, melted and cooled

100g white chocolate, broken into small pieces

300ml double cream, chilled, plus 80ml at room temperature

500g mascarpone, at room temperature

20g icing sugar

1 tsp vanilla extract

100ml whipping cream, for serving

Method

Step 1

Line the base and sides of a 20cm springform cake tin with baking paper. For a more polished-looking finish, you could use acetate sheet to line the sides of the tin and a cake board for the base.

Step 2

Blitz 250g Oreo biscuits in a food processor until a coarse breadcrumb consistency is achieved. Alternatively, place the biscuits in a resealable freezer or sandwich bag and bash them into crumbs using a rolling pin. Add the Oreo crumbs and the melted butter (a little at a time) to a bowl and stir to combine. Transfer to the cake tin and, using the back of a metal spoon, spread the mixture evenly over the base of the tin and press down to compact it as much as possible. Chill in the fridge while you make the cheesecake filling.

Step 3

Place 80ml room-temperature double cream in a heatproof bowl and microwave in 10-second bursts until steaming. Pour the cream over the white chocolate in a small bowl, leave to sit for 30 secs and then stir together until smooth. Leave to cool to room temperature.

Step 4

In a large bowl, carefully mix the mascarpone, icing sugar and vanilla extract together until smooth using a wooden spoon or rubber spatula. Ensure you don’t mix too vigorously as the high fat content of mascarpone makes it prone to splitting. Add 1 tbsp of the melted chocolate and mix it in quickly, then gently fold in the remaining chocolate until just combined.

Tip!

Split mascarpone mixture? No problem. Gently heat it over a double boiler (or microwave it a few seconds at a time) while whipping it until you've whipped the lumps out. Once it's smooth, let it cool back down to room temperature, stirring regularly, and re-whip it once it's cool.

Step 5

Add 300ml chilled double cream to a standing mixer (or use electric beaters) and whip until soft peaks form. Now, briskly mix 2 tbsp whipped cream into the mascarpone mixture, then gently fold in the rest using a large metal spoon, being careful not to over-mix. Crumble 10 Oreo biscuits using your hands, then fold them into the mix. Pour the filling onto the chilled base in the cake tin then chill in the fridge for at least 4-6 hours, but ideally overnight.

Step 6

Before serving, whisk the whipping cream until soft peaks form and dollop it generously over the cheesecake. Then, crumble over a few more Oreos of your choosing or simply press whole biscuits into the cake however you like. Slice, serve and enjoy.