"RobtE" > wrote

> Nancy Young wrote:
>> I made this for dinner, it was good with one problem. The
>>
>> light cream separated into curds in an ugly way, very
>>
>> unappetizing. Culprit: the lemon or the heat?

>> Double Cream 8 tbsp

> I notice that the recipe calls for double cream. But in your comments you
> say you used "light cream". If the situation wherever you are is similar
> to that in the UK, it would explain the problem. Single cream (UK) has a
> lower fat content than double cream. As a result it splits more readily.
> Using double cream in sauces helps to prevent splitting - at the cost of
> more fat, of course.

Gotcha. I know half and half is prone to separating, I never had that
problem with light cream. I could have used heavier cream, but there
was none in the house and I wasn't about to run out for it. Thanks for
the info.

nancy