Saturday, October 21st 2017
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.
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