Clotted Cream

A simple yet time consuming recipe that yields amazingly buttery results. It is important to practice PATIENCE with this recipe as it is not made in a day, much like Rome. Greatness takes time. Try not to agitate the warm cream so it can set up on its own. The clotted cream is made after the cooling process takes place. Do not fear if it still seems liquidy after the cooking process. The solids will do their thing when cold.

Clotted Cream

Yield: 2 cups

Ingredients

  • 4 cups heavy cream (1 quart)

Instructions

  1. Preheat your oven to 180F.
  2. Pour the cream into a shallow casserole dish or glass baking dish.
  3. Place the cream in the oven for 12 hours, uncovered.
  4. Carefully remove the dish from the oven and let it cool to room temperature.
  5. Once cool, cover the dish and refrigerate it for 8-12 hours.
  6. After chilled, gently pour out the liquid on the bottom.
  7. Gently stir the clotted cream to create a smooth texture.
  8. Store the cream in the refrigerator for up to a week.
http://home.gininetonic.com/2018/07/01/clotted-cream/

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