Clotted Cream Recipe
This specialty of Devonshire, England (which is why it's also known as Devonshireor Devon cream) is made by gently heating rich, unpasteurized milk until a semisolid layer of cream forms on the surface. After cooling, the thickened cream is removed. Clotted cream can be spread on bread or spooned atop fresh fruit or desserts. The traditional English "cream tea" consists of clotted cream and jam served with scones and tea. Clotted cream can be refrigerated, tightly covered, for up to 4 days.
20 fl Heavy whipping cream
2 qt Milk (or more) *Preferably extra-rich milk, if you can get it in your area.
Choose a wide-mouthed bowl or stainless steel bowl with sloping sides. Fill it with milk, leaving a deep enough rim free to avoid spillage. Add 20 fl double cream. Leave in the refrigerator for at least several hours, and preferably overnight.
Set the bowl over a pan of water kept at 82 degrees C (180 F) and leave until the top of the milk is crusted with a nubbly yellowish-cream surface. This will take at least 1 1/2 hours, but it is prudent to allow much longer. Take the bowl from the pan and cool it rapidly in a bowl of ice water, then store in the refrigerator until very cold.
Take the crust off with a skimmer, and put it into another bowl with a certain amount of the creamy liquid underneath; it is surprising how much the clotted part firms up -- it needs the liquid. You can now put the milk back over the heat for a second crust to form, and add that in its turn to the first one.
The milk left over makes the most delicious rice pudding, or can be used in baking, especially of yeast buns.
Mock Devonshire Clotted Cream
1 pk (3 oz) cream cheese
1 c Heavy or whipping cream
1 ts Powdered sugar
1/2 ts Vanilla
Blend all ingredients in a blender or food processor, until thick (food processor works best).
Serve with preserves on warm scones. Keep refrigerated.
1 cup Heavy cream room temperature
1/3 cup Sour cream room temperature
1 Tablespoon Confectioner's sugar
One hour before serving, pour the heavy cream into a bowl and whip until soft peaks form. Whisk in the sour cream and sugar; continuing to beat until the mixture is very thick. Place in refrigerator and chill until it is time to serve.
NOTES : If you want to make this ahead of time, it should last 4-6 hours in the refrigerator.