If it needs to reduce a bit more then do that. Pour a little bit on a cold plate and place it into the freezer to check that it sets.Continue whisking and reduce the cream by half.Unless you can get your hands on real Jersey or Guernsey cream you will most likely be using one of the following:įor this recipe, I used UHT(ultra-high pasteurised) cream to demonstrate that it is possible and the results extremely delicious. The creamy flavour is much more intense than simply whipped cream or other unflavored dairy products. The texture is thick yet velvety smooth and luxurious. If done correctly it should have a rich slightly sweet nutty, buttery caramel taste. Underneath this layer lies a deliciously rich and creamy spread that goes exceptionally well with homemade scones, pumpkin bread or apple cake. It usually has skin on top, formed when some of the fats separate from the cream and settle on top. It traditionally comes from the South of England where 55-60% fat heavy cream from Jersey or Guernsey cows are "baked" at 80☌ or 176☏ for 12 hours or until the cream clots. Jump to:Ĭlotted cream is neither butter nor whipped cream but rather a thick spreadable smooth cream. This recipe for homemade clotted cream will teach you two methods to make it quick, easy and luxuriously smooth with any type of high fat cream without waiting for hours or ending up with a load of whey. Making traditional clotted cream requires a very specific cream, cooked at a low temperature for a long time. Clotted cream, known also as Devonshire or Cornish cream is a popular British cream tea or afternoon tea condiment served with homemade scones and strawberry jam.
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