in Great Britain

Clotted cream

updated

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Ingredients for 1 servings:

  • 1 liter of sweet cream

Instructions

Working time approx. 5 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 5 minutes

Not quite the original, but pretty close!

Pour the cream into a saucepan or bowl with a wide mouth and place it over a pan of simmering water. Let the water simmer for 2-3 hours. When the cream has formed a thick, slightly bubbly layer, remove it from the heat and let it cool, first in a cooler place and then for several hours in the refrigerator. Once the cream has cooled completely, skim off the top layer, which is the clotted cream, and put it into another container. You’ll make about 150g. Enjoy with scones and jam. Admittedly, it’s not entirely authentic, as you’d actually use full-fat milk, which you unfortunately only get directly from the farmer. But not everyone has a farm nearby. And I think it comes pretty close to the taste and consistency of English clotted cream.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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