Cuisine American British Fusion, British, Cornwall, Devonshire
Keyword British Clotted Cream, Clotted Cream
Prep Time 1 minuteminute
Cook Time 12 hourshours
Refrigerate 12 hourshours
Servings 2cups
Author David of Sunset & Sewanee
Equipment
8x8" or 9x9", 20x20 cm or 23x23 cm oven safe dish
Storage container with a tight-fitting lid or plastic wrap
rubber spatula
food processor
Ingredients
2cupsheavy cream, good quality and fresh(If you can find the cream with at least 45% butterfat, all the better)
Instructions
Preheat an oven to 195°F/90°C.
Pour the heavy cream into an oven-safe dish. Be sure the depth of the cream is about (1-1½" or 2.5-3.8cm) deep.
Place in the oven overnight or for 12 hrs. Do not stir.
Remove the dish from the oven and rest at room temperature for 1-1½ hrs until cool. Do not stir. Once the cream has cooled, cover it with plastic wrap and refrigerate overnight or for an additional 12 hrs.
Remove the dish from the refrigerator. The cream will be separated at this point. Pour off and save the liquid for another purpose, such as making scones or biscuits. Scoop the cream solids into a container with a tight-fitting lid and refrigerate. Use the fresh clotted cream on fresh warm scones or biscuits.
Notes
Fresh-made Clotted Cream last 4-5 days refrigerated.