LOCATION: Recipes >> Eggs Dairy >> Clotted Cream 10
|
 |
|
Clotted Cream 10
|
|
|
|
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.
|
|
|
|
|
|
|
|
Recipe Reviews:
How does this recipe taste?
Average Ratings:
| Taste: (n/a) |
Ease of Prep: (n/a) |
Appearance: (n/a) |
Write an ON-LINE REVIEW and share your thoughts with others.
|
|
