Clotted cream

Ingredients for 1 servings:

• 1 liter cream, min. 33% fat, not homogenized
• 2 cl whiskey or similar, e.g. Oban 14 years, Balvenie Portwood or good rum, optional

Instructions

Working time approx. 5 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 12 hours; Total time approx. 18 hours 5 minutes

can be refined with whiskey

The cream used should be as untreated as possible, unhomogenized, and, if possible, unpasteurized. Under no circumstances should it be “whipping cream” with thickeners or sugar. Pour the cream into a shallow container so that it stands about 4 cm high. Heat the cream in the oven at 85°C (185°F) for 12 hours, without stirring or shaking. This can easily be done overnight; it doesn’t matter if it takes 13 hours. A thick layer of fat will form on the surface, preventing excessive evaporation. Then carefully place the container in the refrigerator; it can be covered. At this point, the top layer will still be liquid, almost buttery, and should not be stirred. Let it set at 3-6°C (37-44°F) for about 4-8 hours. Then carefully skim off the thick top layer (this will be about 1-2 cm thick, depending on the fat content). This is the clotted cream, and it will have formed a fairly firm layer. It is not uniformly white, but has small buttery inclusions; it is firmer at the top than at the bottom. This is what makes it “real” clotted cream and distinguishes it from the homogenized stuff you find in the supermarket. It is easier to separate from the milk if you first remove a small corner and then pour the milk underneath through this opening. Afterward, only the clotted cream remains in the container and can be easily removed. The remaining milk can be used for baking (scones!), for example, or simply drunk. To taste, the cream can be flavored with 2 to a maximum of 4 cl of good whiskey, rum, or cognac before it goes into the oven. This is not necessary, however, and is not part of the original recipe. Clotted cream is traditionally served with scones and strawberry jam. It can also be used instead of butter on bread, rolls, or croissants. It will keep in the refrigerator for about 3-5 days.