Mock Devonshire Cream

No scone is complete without a healthy dollop of Devonshire Cream. Since that can be difficult to obtain, here is the Ivy Tea Room version of it.

• 2 tsp unflavoured gelatine
• 1/3 cup boiled water
• 2 cups whipping cream
• 1 cup of sour cream
• 2 tsp vanilla
• 1/3 cup white sugar

1. Add gelatin to a cup of boiling water. Let stand. You only do this step if you want to store the whipped cream for more than 2 hours.
2. Pour whipping cream and vanilla into a chilled mixing bowl. To chill, run cold water over the bowl or put it in the fridge for 10 minutes. Be sure to dry the bowl before adding cream.
3. Slowly add sugar to the cream while continuing to whip at high speed. Do not add all at once.
4. Whip at high speed until soft peaks form. Pay attention– it can suddenly turn into a buttery mixture.
5. Whip at high speed, slowly pouring warm gelatin mixture into the whipped cream. Do not add all at once. Stop as soon as blended.
6. Gently fold in sour cream with a spatula.

Store in a piping bag.