The Joy Of Clotted Cream

Yesterday I wrote about clotted cream. This is a British delicacy, originating in Dorset, a sunny southern shire located on the English Channel. Thanks to research, I found out that Yanks can make this at home. It's a pretty easy recipe with several variations. Which ever one you try , it's bound to be good.

Clotted cream has a very old history in the United Kingdom. The Phoenicians first brought it to Dorset, probably in what is now modern day Torquay .They were trading tin with the ancient Britons  when they left the idea. Creating clotted cream was an easy way of storing milk without it  becoming spoiled.  Clotted or clouted cream is when clots or curds are form after a steaming process.The original recipe calls for scalding  the milk, then simmering it. The cream  was then set out overnight to gel . The curds  or clots were then scooped out and served with scones  along with a variety of  jams.

Making clotted cream in an American kitchen is relatively easy. The main ingredient is heavy cream. You use a double boiler to heat it for forty five minutes to the hour. The temperature should be  between 175 to 200 degrees Fahrenheit.It;s cooled then the clots are skimmed and put into the fridge right away. There are easier  recipes that involve mixing sour cream or marscapone cheese with heavy cream.A teaspoon of powdered sugar is added to tempered the tang. You can try these  albeit it won't be as good as the original. If you're having an English tea at home with a dozen or more friends, then whip up these recipes. These are quick to make  and you can make them in large batches,

You don't have to send off to a British food website for clotted cream . You can make this treat yourself, using either traditional or non traditional recipes. The result will be wonderful , especially on fresh , hot scones and different jams.