Clotted Cream is a traditional English recipe 9from Cornwall for classic method for making country-style or home-made clotted cream. The full recipe is presented here and I hope you enjoy this classic English version of: Clotted Cream.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a traditional recipe for preparing Cornish/Devonshire clotted cream. Originally clotted cream was made to extend the life or ordinary cream... now it's one of the great indulgences for a cream tea.
Ingredients:
1l whipping cream or fresh raw milk
Method:
Pour the cream or milk into the top of a bain-marie (double boiler) or a bowl set over (but not touching) a pan of barely simmering water. Leave to simmer for 2-3 hours, topping up the water in the pan with more boiling water, as needed.
When the cream or milk has developed a thick bubbly layer on top, take off the heat and set aside to cool to room temperature in a cool place. After than, transfer to your refrigerator and allow to cool further for several hours.
Once the cream has cooled thoroughly, carefully lift off the top layer and place in a different container. It should yield approximately 150g of delicious clotted cream for you to enjoy.
