afaerytalelife:Tea-Time Recipes — Clotted CreamIf there’s one thing you should know abou

afaerytalelife:

Tea-Time Recipes — Clotted Cream

If there’s one thing you should know about clotted cream — besides its very existence — it’s that this thick cream is basically what you’d have if butter were to get together with whipped cream. In other words, it is the best thing in the world and should be slathered on everything.

Also known as Devonshire cream, clotted cream is a thick cream that hails from the southwest region of England where they cleverly put it on scones, add it to baked goods and even make it a dessert in and of itself. Clotted cream is not cream that has been whipped, but cooked. When it is cooked, it develops a rich texture and has a nutty, sweet flavour.

The reason clotted cream hasn’t caught on across the world is that it has an extremely short shelf life, making it difficult to export. That’s why you can’t find it at most grocery stores, and why it’s exorbitantly priced when you do. But despite all this, it is relatively simple to make in the comfort of your own home.

Spoil the guests at your next tea party with the luxury of rich clotted cream complemented with a range of preserves — strawberry preserve a must!


Ingredients —

• 1 liter of unpasteurized heavy whipping cream


Instruments Needed —

• A heavy-bottomed oven-safe pot
• Multiple jar containers


Directions —

• Pour 1 liter of unpasteurized heavy whipping cream into the oven-safe pot. Cover the pot and put it in the oven on 80° C for 8-12 hours. You will know it’s done when you see a thick golden crust forming on the top. That’s the clotted cream.

• Let the pot cool at room temperature, then put it in the refrigerator for 8 hours.

• Remove the clotted cream from the top of the pot and place it into jars.

• Refrigerate the jars of clotted cream for 2-3 hours.