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Clotted cream recipes
f you have access to unpasteurized cream, you can make clotted cream.
Begin by taking unpasteurized cream and letting it stand for about 12 hours (during the winter months) or 6 hours (during the warm summer months). Then to sterilize the cream; place the cream over very low heat (do not boil) until rings form on the surface of the cream. Store in a cold place for at least 12 hours and then skim the thick clotted cream from the surface of the cream. You now have homemade Clotted Cream.
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Clotted Cream2 cups heavy cream
Cook cream in top of double boiler over simmering water until reduced by about half. It should be the consistency of butter, with a golden "crust" on the top.
Transfer, including crust, to bowl. Cover and let stand 2 hours, then refrigerate at least 12 hours.
Stir crust into cream before serving. Keep unused portions refrigerated, tightly covered, for up to 4 days.
Makes about 1 cup.
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(1) Mock Clotted Cream
· 1/2 cup sour cream
· 1/2 teaspoon vanilla
· 1/2 cup heavy cream
· 2 tablespoons confectioners sugar
Mix together sour cream and vanilla.
Beat cream in a cooled bowl. When cream forms into medium- stiff peaks, sprinkle on sugar and continue to beat. When sugar is integrated and peaks are stiff, gently fold in the sour cream/vanilla mixture.
Serve with scones.
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(2) Mock Devonshire Cream3 ounces cream cheese, room temperature
1 tablespoon sugar
1/8 teaspoon salt
1 cup whipping cream
In a large bowl, combine cream cheese, sugar, and salt; stir until well blended. Stir in whipping cream. With an electric mixer, beat mixture until stiff. Store in refrigerator.
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(3) Mock" Clotted Cream· 3 oz Cream Cheese
· 1/4 cup Powdered Sugar
· 1/4 cup dairy Sour Cream
· 1/8 teaspoon Almond Extract
· 1 tablespoon Milk
Combine the cream cheese, sugar and sour cream in a small bowl. Beat until fluffy. Add the almond extract and milk to thin a bit. Blend well. Allow to set at room temperature for 30 minutes before serving. Makes enough for about a dozen scones.
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(4) Clotted cream Made with unpasteurized milk, not easily available in the US. And, it is NOT sweet. An acceptable alternative is to cook 2 cups heavy cream in top of double boiler over simmering water until reduced by half. It will be the consistency of butter, with a crust on top. Pour all, including crust into a bowl, cover and let stand 2 hours. Then, refrigerate 12 hours or more. Stir crust into the cream before serving.
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(5) Devonshire Cream One 8 oz package cream cheese
One 12 oz carton sour cream
Juice of one lemon
2 teaspoons vanilla
2 cups powdered sugar (icing sugar)
Mix thoroughly till sugar is dissolved. May spoon over fruit in a bowl or use as fondue type fruit dip.
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Creme Fraiche
1 cup (240 ml) heavy whipping cream 1 tablespoon buttermilk
Note: If possible, use pasteurized heavy whipping cream, as ultra pasteurized will take longer to thicken.
In a medium saucepan over low heat, warm the cream to 105 degrees F (40 degrees C). Remove from heat and stir in the buttermilk. Transfer the cream to a large bowl and allow this mixture to stand in a warm place, loosely covered with plastic wrap, until thickened but still pourable. Stir and taste every 6 - 8 hours. This process takes anywhere from 24 to 36 hours, depending on your room temperature. The creme is ready when it is thick with a slightly nutty sour taste. Chill cream, in the refrigerator, for several hours before using. Creme fraiche may be made and stored in the refrigerator for up to 10 days.
