Recipe#10725

Title: Clotted Cream 02

Newsgroups: rec.food.recipes 
 From: Andy.Behrens@coat.com 
 Subject: Clotted Cream 
 Message-ID: <2hh2o9$306@dartvax.dartmouth.edu> 
 Date: 18 Jan 1994 16:28:57 GMT 

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.
 Mock Clotted Cream
 1/4 lb unsalted butter, frozen
 1/2 pint whipping cream
 In small bowl, whip cream until soft peaks form.  Into another
 small bowl, grate frozen butter.  With spoon, fold grated butter
 into whipped cream.  Keep refrigerated until served.  Makes about
 2 cups.
 Devonshire or Clotted Cream
 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.