Clotted Cream

Ingredients

• 1 liter (4 cups) unpasteurized heavy cream (minimum 55% fat content)

Instructions

Step 1: Preparing the Cream

Preheat your oven to 80°C (176°F). Pour the heavy cream into a heavy-based oven-safe dish ensuring it fills about 3-5cm depth. Avoid deeper dishes as this affects the formation of clots.

Step 2: Slow Heating Process

Cover the dish with aluminium foil and place it in the oven. Allow the cream to “cook” gently in this low temperature for 12 hours, preferably overnight. This process helps the cream gradually thicken as it develops a unique crust.

Step 3: Cooling and Clotting

Carefully remove the dish from the oven and let it cool at room temperature for about 30 minutes. Once slightly cool, cover it and leave it to rest in the fridge for at least 12 hours. This cooling process is crucial in forming the rich, clotted layer.

Step 4: Skimming the Clotted Cream

After an overnight rest in the fridge, a thick yellow crust should have formed above the cream. Use a spoon or butter knife to gently scoop this layer into a serving container, trying to avoid any liquid cream beneath. The liquid cream can be saved for another use.

Step 5: Storing and Serving

The clotted cream should be stored in the fridge and it improves over a day. Serve your clotted cream generously atop freshly baked scones, alongside fruity jams for a perfect symphony of flavors.

Cooking Time: Total estimated time: 24-36 hours (includes cooling and setting time)

Conclusion

Congratulations on crafting your very own clotted cream! This recipe embodies the essence of patience and serves as a reminder of culinary artistry derived from tradition. The cream’s velvety texture and nuanced flavor can elevate any dessert or tea-time gathering. Enjoy this indulgent delicacy, and remember that the effort you put into creating clotted cream echoes in every creamy bite. Cheers to mastering a classic treat with elegance and flair!

Wyatt Travis Creator of AI MultiPrompter

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