Ricardo, the man who brings me wonderful vegetables. came by this afternoon with some delightful green beans, alas too late for the salade nicoise I wanted to make last week for the French food competition. He often sells me wonderful homemade cheeses as well, but today, he had some beautiful heavy cream. Very heavy. Sort of like I used to buy in England labeled "double cream". Aside from eating it with a spoon, or tossing it on some fresh mangoes, which I also got a bunch of today, does anyone have any brilliant ideas regarding what I might do with it? I have close to a quart of this stuff. Nothing too complicated, please - it is too hot. Thanks!