Devonshire or Clotted Cream

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.


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