Yesterday was dreary, chilly, and a little rainy... it's been an El Niño winter for sure. But I got myself out of the house in the morning to take a trip to Whole Foods to return an extra power cord I'd ordered from Amazon (they own Whole Foods) for my laptop that was the wrong kind.
I had never been to Whole Foods before, and I have to admit, it's a pretty nice place. I don't typically enjoy grocery shopping, but this place has enough interesting and fun products that it doesn't really feel much like a chore.
They have ready-made pastries that you can just pop into the oven to cook, great meats that aren't much more expensive that Publix lately and look better, and a whole section of custom soaps that I enjoyed spending some time in.
When I got home I preheated my oven to 190 F and poured both pints of heavy cream into my white casserole dish. It was about 10:30 a.m. at this point, so I set my Echo to remind me to take it out at 10:00 p.m. Then, before I could go to bed, I had to let it cool to room temperature before I could cover the dish with cling film and put it in the refrigerator.
Unfortunately, when I took it out of the fridge this morning I found that the cream did not separate the way it was supposed to. Instead of being solidified cream, I had a crust (which smelled marvelously nutty and caramel-like) and just liquid cream. underneath it. I'm thinking that this was due to the cream being ultra-pasteurized and that this is why they specify to use cream that isn't.
The only other thing I can think of is that maybe I should have left it to chill longer (it was in the fridge for seven hours). It didn't have much taste on its own either.
I did jar it and when I pulled it out later, it seemed a little firmer. Maybe that's how it's supposed to be after all? Tried it with some tea and scones with jam, and I must say it was a treat!
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