Monday, February 28, 2011

Clotted Cream

Clotted Cream

Ingredients:
2 Cups Heavy Cream

Directions:
Pour cream into a shallow pan. Heat the pan, gently, to about 82C (180F) and hold at this temperature for approximately 1 hour. When the surface cream has developed a thick, rich, yellow wrinkled crust, Turn off the heat and allow the pans to cool slowly.

Once cold, skim the cream off and serve with scones, fruit or fruit pies.

No comments:

Post a Comment