Free Recipe Devonshire or Clotted Cream

Recipe Type: Free Desserts Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 1

Ingredients for Devonshire or Clotted Cream Recipe

Fresh cream

Devonshire or Clotted Cream Preparation

From: Andy.Behrens@coat.com Date: 18 Jan 1994 16:28:57 GMT From the Joy of Cooking. It’s unlikely that you’ll be able make true clotted cream at home, unless you have a friend with a cow. It requires unpasteurized unhomogenized cream — which is is not commercially available in most of the U.S. One of those regional specialities calling for certified unpasteurized cream. In winter, let fresh cream stand 12 hours; in summer, about 6 hours; in a heatproof 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. REC.FOOD.RECIPES ARCHIVES /EGGS From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

How Do You Cook Devonshire or Clotted Cream?

If you know another way to cook Devonshire or Clotted Cream please make a comment in the form below to help other free recipe users make the best of this free recipie.