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This delicious clotted cream recipe is a perfect topping on any kind of delectable dessert — from cakes down pie recipes.
Clotted cream or Devonshire cream is a thick cream that is heated slowly and then cooled to allow the cream to separate from the curds. More often, clotted cream is made from unpasteurized cow’s milk. High-fat milk creates a creamy texture. That’s the reason why heavy cream and other high-fat content milk is being used here.
Clotted cream can be used as a topping or a filling on muffins, scones, quick bread, pancakes, waffles, and scones. It has not sugar. So, it can be used in savory dishes as well.
Some people are confused between crème frâiche and clotted cream. They are both made with heavy cream, but Crème frâiche has a tangy aftertaste because of the buttermilk sometimes used. This recipe has buttermilk too. So technically, this is creme fraiche. But, the taste matters more than the name. And, this is so good.
A candy thermometer will help in determining the correct temperature in making this recipe. This is a temperature sensitive recipe — which means that the mixture needs to reach the optimal temperature for the cream to separate. Too hot and it won’t work, but too cold and the curds won’t form.
You can add flavor extracts to the clotted cream if you feel adventurous. Mint, orange or rose might all be nice in this.
Add this clotted cream to a Crisp Praline Recipe to make it a really good dessert — for an awesome family meal and it pairs with sweet and sparkling wines. Check these wine pairing suggestions:
- Metodo Classico