I'm not sure if I'm posting this in the right place, but..... This cream is very thick, like slightly softened butter. The label on the jar doesn't give much info, except to say 48% M.F./M.G. but I assume its ok on low carb.

I can find nutrient info on clotted cream, but not the double cream, although I think they're are similar. I've eaten clotted cream w/scones and jam when I was in England (unbelievably delicious!).

Any info would be appreciated, plus if anyone knows any recipes or ways to use double cream, that would be great, too.

Thanks,

judy