Cornish Clotted Cream
Cornish Clotted Cream Preparation
Choose a wide, shallow earthenware pan. Strain very fresh milk into this & leave to stand, overnight if summertime or for twenty-four hours in cold weather. Then slowly, & without simmering, raise the temp. of the milk over a low heat until a solid ring starts to form around the edge. Without shaking the pan, very carefully remove it from the heat & leave overnight, or a little longer, in a cool place. The thick crust of cream can then be skimmed off the surface with a large spoon or a fish-slice. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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