Double Cream
Rosie lee's was a tea-house opposite the university of ottawa. Atleast once a week, 'the girls' would all troop over there at around 4 and have a proper 'cream tea'. Scones dolloped with double cream and preserves were always on the menu, along with a perfectly brewed cup of earl grey. Perfection.
Steps
In a jar with a lid , combine cream with buttermilk and shake , covered tightly , for 1 minute.
Let mixture stand , wrapped in a thick towel , at room temperature for 12 hours , or until it is very thick , but still liquid.
Serve with scones and strawberry or raspberry preserves.
Ingredients
heavy cream, buttermilk