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Making cream thicker

post #1 of 2
Thread Starter 

Hello, I am an ameteur cook.  I've been into cooking for a couple of months (since January) and I now cook something new every day.  I would like to try something.. a 'fiesta float' (otherwise known as a Graham Cake) in the shape of an Easter Egg.


A fiesta float is a Filipino dessert, made up of layers of double cream mixed with condensed milk, crushed graham crackers, and fruit cocktail, served in a deep dish, with chocolate grated over the top.  To make these into egg shapes I will need the cream to be thicker / more solid, like the density of a cheesecake. 


Can any of the lovely people here tell me how I can make the cream thicker so it will stand, in an egg shape, without falling apart?


Many thanks.


A picture of a normal fiesta float (from the internet):

post #2 of 2

Welcome to CT, Champorado! Not sure where you're located but many markets sell Devonshire Clotted Cream. Although I can't answer your original question, if you get into a pinch and cannot make or buy it, here's a recipe that is not the same but tastes similar..  Your dessert sounds delicious, perfect for Springtime.

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