I had a recipe which asked for double cream, and in the UK that has a fat content of 48% or in the US is called

see:
http://en.wikipedia.org/wiki/Cream#United_Kingdom

However I used vollrahm which has 35% fat - it whipped up nicely but my desert never set as it was supposed to.

Can anyone tell me what is an equivalent to double cream and where I can get it?

Appreciate the help.
Dave

Look for "Doppelrahm" or "Crème double". Fat content must be at least 45% in Switzerland.

Note since found this thread which answers the question. Double Cream