- 750 ml double / heavy cream Guernsey cream if available
- 30 g butter - ideally Guernsey butter
Put the cream and butter in a large wide heavy based saucepan and place over a low to medium heat. Stir constantly with a wooden spoon until it reaches a simmer.
Don’t let it boil over and keep stirring so it doesn’t catch on the bottom.
Let it reduce by half – about 20 minutes.
Once it has reduced, pour into a shallow dish, the more surface area the better !
Let it cool, before covering and chilling in the fridge overnight.
Keep in the fridge in an airtight container for up to 7 days. Once opened use within 3 days.
1 serving = 2 tablespoons
Nutrition information is approximate and meant as a guideline only.
Calories: 175kcal | Carbohydrates: 1g | Protein: 1g | Fat: 19g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 31mg | Potassium: 36mg | Sugar: 1g | Vitamin A: 736IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg