Sunday, 6 January 2008

clot·ted cream

Q : What is the perfect accompaniment for scones?
A : Clotted cream, jam and butter - yes all three!

My brother-in-law is from Cornwall and I consider him the authority on Cornish goods : he makes the best Cornish pasties, has been to Rick Stein's restaurant and is an aficionado of clotted cream.

I have not had much clotted cream, but the few times I have I have appreciated it for its pure creaminess, delicious density and fine colour and texture. It is perfect with all deserts and afternoon teas. In fact don't bother with afternoon tea if you have no clotted cream. I made this for my brother-in-law at Christmas to have with the Christmas pudding, and we also had it with the mince pies. Oh yes. Really good.
Clotted Cream
makes 1 cup approximately

500mL cream

Preheat the oven to 90°c.
Pour the cream into a fairly shallow dish and cover firmly with foil.
Put the cream in the oven and leave for 8 hours.
Remove the dish from the oven and cool then refrigerate for at least 8 hours.
Skim the solid clotted cream from the liquid and eat with scones, Christmas pudding, mince pies, pies in general or how ever you choose.

Notes :
There will be a layer of a crusty yellow butter-like substance on the top. I just use this with the cream.
There will be a liquid layer beneath the clotted cream that is good for using in cooking where cream or milk is required : potatoes dauphinois , white sauce or bread.
Cheers Tonior! This is for you!

6 comments:

Julie said...

Wow, it never even occurred to me how clotted cream is made. It's so easy. You are definitely a scone afficionado:)
Julie

Bron said...

Super Emma! I've only tried making it a couple of times on the stove top, it's never looked as good as this!

We Are Never Full said...

Now THIS is a keeper recipe for me and my husband. He's English and moved to NYC for me and he really misses clotted cream. We honestly have not been able to find it to buy anywhere, so I will have to try this recipe. Amy @ http://www.weareneverfull.com

Bora said...

Will any kind of cream work? Or should it be unpasteurized? Thanks for the recipe. I'm eager to try this.

Emma said...

I just used regular cream, pasteurized. We really only get one kind of cream here in NZ but I imagine any type would work with varying degrees of clotted-ness.

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