Where can I buy fresh double or single cream (not Elmlea)?

You can get it in Overseas Supermarkets, known locally as Iceland, I believe the nearest one to Elche would be in San Fulgencio,

https://overseas.es/

Nata, Ray! And that sold in the supermarkets I go to is all UHT. It's perfectly OK. Just don't buy nata para cocinar - I once looked at the ingredients list and it made me feel sick.

I agree, Ray. Personally, I prefer to use old fashioned cornflour for thickening - at least you know what that is. That's one instance of where I use English cornflour, as the Spanish equivalent isn't ground fine enough. It's OK for adding some texture to shortbread, but it's no good for thickening the sauce of a stew etc.

or Arrow-root for the professionals!

HOME » LIFESTYLE » HEALTHY LIVING » 5 Things You Need to Know About Arrowroot Powder

Arrowroot powder is frequently used in gluten-free, paleo cooking and it’s extremely versatile in the kitchen. But before you dive in, here are 5 things you need to know about arrowroot powder.

Arrowroot powder is frequently used in gluten-free, paleo cooking. Also known as arrowroot flour or arrowroot starch, here are 5 things you need to know about arrowroot powder.

Two years ago I wrote a blog post that became quite popular – 5 Things You Need To Know About Cassava Flour. At the time, cassava flour was just coming onto the radar of folks in the gluten-free and paleo cooking communities.

Arrowroot powder is another lesser known, alternative flour and I use it frequently in my recipes. Many of you have never cooked with arrowroot powder before and I receive emails weekly with questions about it. 

So today I thought I’d follow suit with my cassava flour post and write 5 things you need to know about arrowroot powder. I even stopped by my local Asian market to grab some arrowroot to show you what they look like. Would you have guessed what these are?

After this post, hopefully you’ll know a little bit more about arrowroot. Let’s dive in!

Arrowroot powder is a starchy substance that’s extracted from the root of a tropical plant known as Maranta arundinacea. When the arrowroot is harvested, it looks similar to other underground tubers such as cassava, yucca or kudzu, which are oblong in shape.

But important to note is how the starch is extracted, which is unlike cornstarch. Arrowroot powder is extracted in simpler, more traditional methods, without the use of high heat or harsh chemicals.

Sometimes arrowroot powder is known as arrowroot flour or arrowroot starch and they’re all the same thing. It’s simply a white, powdery starch that’s naturally gluten-free, grain-free, vegan and paleo-friendly.

As for cream................Jajaja

Villas

RayD, John56 and Jim Taylor, thanks very much!

Mai

The problem with nata para montar is the UHT taste - I know it’s a slightly different taste to UK UHT (it’s a slightly different process I believe), but i still find it unpalatable and it has to be very strongly flavoured with something to mask it. I couldn’t contemplate using it by itself as an addition to a dessert but would use nata fresca or President creme  fraiche instead.

Come to that I can’t bear UK UHT dairy either!!!! And I certainly can’t cope with the smell/taste of it in tea, it makes me feel quite sick!!!!

However the ‘montar’ stuff can be used as an ingredient with reasonable success.

Thank you Stephanie, especially on the top about Presidente creme fraiche. I’ll try that but my main reason for asking is that my son loves banana slices in fresh cream :)) creme frauche is something we often use in cooking anyway but I’ve not used the Presidente label yet.