Clotted Cream

• Clotted Cream is a thick cream that the English mostly eat at "tea time" with strawberry jam with their scones. It is very fatty and can be served instead of butter, but has a much finer, more noble taste. Something has the consistency of mascarpone, of course tastes fantastic with our types of pastry and is also so versatile. The waiting time during preparation is worthwhile.

Manufacturing:

• Preheat the oven to 70 °. Heat the water in the kettle to 80 °.
• Place the small bowl in the larger one (distance around at least 1.5 cm). Pour the cream into the smaller bowl and hot water in the space between the larger bowl. Water level in the gap 2 - 3 cm. The bowl with the cream should not "float", but should stand firmly in spite of the water. Put everything in the middle of the oven. Do not cover and move a lot. Now heat everything in the oven for approx. 8 - 12 hours at a constant 70 °.
• A greasy, shiny, wrinkled skin must have formed, which is no longer clear white, but must also not be as yellow as butter. Then lift the mold with the cream out of the water bath and let it cool down well. Then cover with cling film and place in the refrigerator overnight (or again for 12 hours).
• I had the cream in the oven and also in the refrigerator for 12 hours and the result was awesome.
• You then carefully lift out the upper, firm, creamy layer with a slotted spoon, allow it to drain well and place it in a bowl. At the end of the process, simply pour off the remaining liquid that has run off. Store the cream in the refrigerator. Do not dispose of the remaining liquid. You can use it for cooking and baking.
• The above-mentioned amount of 500 ml of cream results in a serving of clotted cream of 170 g.

Tip:

• 8 As a cream substitute you can also use 2 parts fresh whole milk and 1 part double cream. ATTENTION, just no UHT milk and also NO UHT cream!