Slagroom

[Erik]

Ik ben Amerikans en Ik kan en betje Nederlands prata, aleen niet so
vel. Ik moet mijn vraag in Engels...Ik weet niet alle woorde in
Nederlands.

Mijn vraag: In America there is whipping cream (light slagroom) and
heavy whipping cream. There is also something in the UK called Double
Cream, which is thicker and higher in milk fat than heavy cream. In
Holland, do you also have light cream, heavy cream and double cream?
Heavy cream has a milk fat content of 36 to 40 percent. I need heavy
cream for truffels, so I would like to know if you have heavy cream in
Holland and if so, what name should I look for or what should I buy?

Bedankt !

Lisa

[Wen Ruwhof]

"Erik" <erik...@planet.nl> schreef in bericht
news:b52f3bbf.03113...@posting.google.com...

> Mijn vraag: In America there is whipping cream (light slagroom) and
> heavy whipping cream. There is also something in the UK called Double
> Cream, which is thicker and higher in milk fat than heavy cream. In
> Holland, do you also have light cream, heavy cream and double cream?
> Heavy cream has a milk fat content of 36 to 40 percent. I need heavy
> cream for truffels, so I would like to know if you have heavy cream in
> Holland and if so, what name should I look for or what should I buy?

In Nederland it's not quite the same as in the UK, but you can find similar
products.
For heavy cream jou can take just the ordinairy slagroom, 35 percent, or you
take mascarpone (Italian soft cheese), thats thicker and more fat.
For light cream you can take kookroom (15-20%, i'm not sure about that)

good luck with the truffels.

Wendy