Recipe#10732

Title: Clotted Cream 09

From: catherine carlyon Catherine@clematis.demon.co.uk 
 Newsgroups: rec.food.baking 
 Subject: Clotted Cream 
 Date: Fri, 12 Mar 1999 12:43:18 +0000 
 Message-ID: jNJs9HAmvQ62EwUl@clematis.demon.co.uk 

I have to admit we use 'raw' ( unpasturised cream) as we have fresh
 milk from our cows - but scalding will obviously make the end
 product safe for those who have to be careful in what they eat.
 I cannot totally verify if the ordinary pasturised double cream
 you buy will work as effectively.
 Put the cream into a microwave proof container and cook high until
 it begins to bubble up.  Take out of microwave and carefully stir
 (as it can bubble up even more).  Put back in the microwave and
 cook again on high until it begins to bubble up again (just avoid
 it spilling over the container).  Stir carefully again and pour
 into a suitable container and leave to cool.  When cool enough
 place in the refidgerator overnight and it will be ready for eating.
 The colder it is kept the harder it will become over time so
 depending on how it is to be used will depend on how you store it.
 For spreading you may need to wait at least 24 - 48 hours before
 it is firm enough for spreading ( again it depends on how cold it
 is kept.  It freshness lasts for a approximately a week depending
 on temperature etc.
 Hope this helps all those who love clotted cream  - mind you there
 is debate in Europe on how it should be classified as it can be
 just called scalded cream in some places.
 Try it with junket, or spread on meringues or with scones and jam
 - the Traditional Cream tea.