Fløde

For lige at være lidt mere præcis på ekstra fed fløde. Flødeudvalget her er større end i DK og USA - og der kan fås både sour creme og creme fraiche. Nedenfor flødeliste fra Waitrose:

• SINGLE CREAM Thin and runny, single cream is ideal for pouring over desserts. It can be used for sauces, soups, custards and quiches, but will not whip and shouldn’t be boiled. It contains 18 per cent fat.
• DOUBLE CREAM The most versatile kind of cream, double cream can be whipped to one and a half times its volume, poured, piped or used in cooking. It is not spoiled by boiling. Double cream contains 48 per cent fat.
• EXTRA THICK SINGLE AND DOUBLE CREAMS These are heated and then rapidly chilled, so they set to a rich, spoonable consistency. Nothing else is added to thicken them, and their fat content remains the same. Ideal for spooning onto desserts or scones, they can be used instead of whipped cream.
• HALF FAT EXTRA THICK SINGLE AND DOUBLE CREAM This has the same luxurious, spoonable consistency as our extra thick double cream but with half the fat.
• REDUCED FAT POURING CREAM This has the same qualities as single cream but only 12% fat.
• WHIPPING CREAM This can be whipped to double its volume, so is ideal for light, airy souffles, trifles and cake fillings. It contains 38 per cent fat. Take care not to overwhip, and for best results, serve soon after whipping; cream that is allowed to stand will lose volume.
• CLOTTED CREAM Thick, buttery-yellow clotted cream is made by heating cream to evaporate some of the liquid. It has 55 per cent fat, and is traditionally spooned onto scones. It also makes good ice cream.