UHT cream help please

[cherrytree Profile]

I’ve got some French ladies coming to supper on Friday and I’ve found a lovely Mary Berry recipe called Peach Possett.
I’m in France and have faithfully followed Joan’s advice and until now have used Isigny cream for anything.
Reading this recipe though I honestly think that creme fraiche will be too sharp and so I think I should use UHT cream. My knowledge of the chemistry of cooking is nil . The possett recipe requires the juice of a lemon to ‘set’ the cream. Will the UHT process prevent this happening? I haven’t a clue.

[Gillthepainter Profile Website]

I use Soya cream sometimes, and this does indeed set.
So the trick does work with other forms of cream.

Are you able to buy some UHT, and see if it stays set for your needs.

[Stokey Sue Profile]

UHT milk sets better than fresh when used for yogurt but not sure about possets and syllabus

[Joanbunting Profile]

The UHT cream in France is also like the ordinary cream. It doesn't whip as well as the 40% Isigny. If the guests are French then they will be fine with that because that's what they are used to.

[cherrytree Profile]

Thank you ,all of you once again for your help. I will go ahead.