Yield: 1 Servings
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.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .