In our supermarkets, cream is designated according to its fat content, going from "half-and-half," to "light cream," to "whipping cream," to "heavy cream." I find uses for all except whipping cream. I have found that heavy cream consistently makes the best whipped cream. Heavy cream is also an ingredient in chocolate ganache, and in some sauces. This cream, used in a variety of ways, is a staple in our kitchen.
|Baked Pasta with Blue Cheese and Tomatoes|
|Tortellini with Asparagus and Leeks|