Re: Clotted cream

[Guest guest]

,

It seems that most clotted cream recipes call for heating--you could experiment

with very low and slow heating....let us know the results. I LOVE clotted

cream (especially with scones and strawberry jam and vanilla tea. oh wait. I

don't eat that stuff anymore! Guess I was just dreaming...)

*****

Clotted Cream

20 fl Heavy whipping cream

2 qt Milk (or more) *Preferably extra-rich milk, if you can get it in your area.

Choose a wide-mouthed bowl or stainless steel bowl with sloping sides. Fill it

with milk, leaving a deep enough rim free to avoid spillage. Add 20 fl double

cream. Leave in the refrigerator for at least several hours, and preferably

overnight.

Set the bowl over a pan of water kept at 82 degrees C (180 F) and leave until

the top of the milk is crusted with a nubbly yellowish-cream surface. This will

take at least 1 1/2 hours, but it is prudent to allow much longer. Take the bowl

from the pan and cool it rapidly in a bowl of ice water, then store in the

refrigerator until very cold.

Take the crust off with a skimmer, and put it into another bowl with a certain

amount of the creamy liquid underneath; it is surprising how much the clotted

part firms up -- it needs the liquid. You can now put the milk back over the

heat for a second crust to form, and add that in its turn to the first one.

The milk left over makes the most delicious rice pudding, or can be used in

baking, especially of yeast buns.

****

Both Cornwall and Devon are famed for this delicacy. Traditionally this is made

by pouring milk into shallow pans and leaving, undisturbed, for 24 hours

allowing the cream to rise. Double cream can be used instead.

Serves 4-6

Unhomogenised whole milk or double cream - 600 ml (1 pint)

METHOD

1.. Pour milk or cream into a shallow pan. If using milk leave undisturbed for

24 hours.

2.. Heat the pan, gently, to about 82 °C (180 °F) and hold at this temperature

for approximately 1 hour.

3.. When the surface cream has developed a thick, rich, yellow wrinkled crust,

Turn off the heat and allow the pans to cool slowly.

4.. Once cold, skim the cream off and serve with scones, fruit or fruit pies.

****

Clotted Cream

This specialty of Devonshire, England (which is why it's also known as

Devonshire or Devon cream) is traditionally made by gently heating rich,

unpasteurized milk until a semisolid layer of cream forms on the surface. After

cooling, the thickened cream is removed. Since unpasteurized milk is not easily

attained in the US, here is a recipe that comes close to the real thing. Clotted

cream can be spread on bread or spooned atop fresh fruit or desserts. The

traditional English " cream tea " consists of clotted cream and jam served with

scones and tea.

****

In winter, let fresh, unpasteurized cream stand 12 hours, (in summer,

about 6 hours) in a heat-proof dish. Then put the cream on to heat -

the lower the heat the better. It must never boil, as this will

coagulate the albumen and ruin everything. When small rings or

undulations form on the surface, the cream is sufficiently scalded.

Remove at once from heat and store in a cold place at least 12 hours.

Then skim the thick, clotted cream and serve it very cold as a

garnish for berries, or spread on scones and top with jam.

****

Set a coffee filter basket, lined with a filter, in a strainer, over a bowl.

Pour the cream almost to the top of the filter. Refrigerate for 2 hours. The

whey will sink to the bottom passing through the filter leaving a ring of

clotted cream. Scrape this down with a rubber spatula and repeat every couple of

hours until the mass reaches the consistency of soft cream cheese.

****

[Guest guest]

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Thanks for the run-down of methods, particularly the last one that allows

for raw clotted cream!

>I LOVE clotted cream (especially with scones and strawberry jam and

>vanilla tea. oh wait. I don't eat that stuff anymore! Guess I was just

>dreaming...)

Now you've intrigued me. What on earth is vanilla tea?

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[Guest guest]

,

It's a delicious black tea scented with vanilla extract/flavoring. Like Earl

Grey, but vanilla instead of bergamot. A wonderful example can be found at Tea

and Sympathy in the West Village--but then again, it's the most un-NT place you

can go for tea and snacks...crawling with refined carbs. boo hoo.

*****

what on earth is vanilla tea?

[Guest guest]

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>It's a delicious black tea scented with vanilla extract/flavoring. Like

>Earl Grey, but vanilla instead of bergamot.

Hmm, sounds good, though it's hard to beat a good Earl Grey.

>A wonderful example can be found at Tea and Sympathy in the West

>Village--but then again, it's the most un-NT place you can go for tea and

>snacks...crawling with refined carbs. boo hoo.

I've never been there, but have you ever been to McNulty's? I haven't in

years since I don't drink coffee or even black tea anymore, but that was my

heaven on earth. No refined carb snacks, but the most amazing aroma,

unmatched anywhere else I've ever been.

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[Guest guest]

,

Is McNulty's in the EV?? Do they have scones with clotted cream?

[Guest guest]

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>Is McNulty's in the EV?? Do they have scones with clotted cream?

No, it's on Street just off of Bleeker, and AFAIK they don't

have scones or muffins or anything. They don't actually serve coffee or

tea, they just sell beans, bags, bulk tea, and so on. But wow, what an aroma.

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