Making Your Own Devonshire or Clotted Cream
Try this Making Your Own Devonshire or Clotted Cream recipe, or contribute your own. "British" and "Misc" are two of the tags cooks chose for Making Your Own Devonshire or Clotted Cream.
Yield: 1 Servings Ready in 1 hours
Cuisine: AmericanMain Ingredient:
1 people trying soon
Making Your Own Devonshire or Clotted Cream Preparation
In winter, let fresh, unpasteurized cream stand 12 hours, (in summer, about 6 hours) in a heat-proof dish. Then put the cream on to heat - the lower the heat the better. It must never boil, as this will coagulate the albumen and ruin everything. When small rings or undulations form on the surface, the cream is sufficiently scalded. Remove at once from heat and store in a cold place at least 12 hours. Then skim the thick, clotted cream and serve it very cold as a garnish for berries, or spread on scones and top with jam.
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
There are no reviews yet for Making Your Own Devonshire or Clotted Cream. Be the first to review it!