Clotted Cream, Not a Medical Disorder

     If you have ever had traditional low or high tea, and I’m talking the real British deal, you will have probably encountered scones and clotted cream. The later sounds disgusting but it is a trip to Yumsville and worth the mileage. My experience, locally, has been disappointing when it comes to clotted cream as what I find offered is in fact merely whipped cream. Now I’m not disparaging whipped cream, naturally sweet and full of smooth rich fatty goodness. It’s just not in a league with clotted cream. Most of the whipping cream available to the public in the states is not only pasteurized  but ultra-pasteurized and while we could argue the points, both positive and negative, about the procedure, the fact is, it changes the natural product. Real clotted cream uses full cream milk, fresh from the cow (preferably Devonshire) and creates a much thicker, much tastier, much richer and most definitely much more decadent yield. Yes, it is a production of superlatives!
    
     Since availability of the natural commodity is hard to find, and, in many if not most  states, illegal, I’m going to provide a substitute recipe along with the original. The following is a very simple recipe and allows you to sample the idea with little effort.


Ingredients
1 cup heavy cream
1/3 cup sour cream
1 tablespoon confectioners' sugar
Directions
Using a whisk attachment on the mixer, whip heavy cream until stiff peaks form. Remove from mixer, and hand whisk in the sour cream and confectioners' sugar until just combined. Store in refrigerator.


Now for the original, you will find a lot more exertion is needed. Not only to acquire the ingredient but also in creation. I have included two excerpts, with credit, for those who like a challenge. Obviously Channel Island milk will not be available at Schnucks. The best one could do is find that full cream raw milk, mentioned above, directly from the farmer.


Clotted cream is a traditional product of South West England and the
traditional farmhouse method of manufacture is as follows:
1. Channel Island milk is placed in shallow pans or bowls and left until
the cream rises to the top.
2. The milk is then scalded for about one hour by placing the pan or bowl
over a pan of water maintained at a temperature of about 180^F (82^C).
3. The cream is ready when it is straw colored and wrinkled in appearance.
It is then cooled overnight or for about twelve hours.
4. When cool the cream should be skimmed off the surface using a
perforated skimmer or a shallow spoon.
5. If the skimmed cream is left in the refrigerator for a few hours it
will thicken further.
Alternatively, clotted cream can be made using the direct scald method.
Double cream is placed in shallow pans or bowls and scalded as for the
traditional method. After scalding and cooling the whole contents of the
pan are used as clotted cream.
Source: "Farmhouse Kitchen", based on the Independent Television series,
presented by Dorothy Sleightholme. Published by Yorkshire Television


     A final method takes digital dexterity and requires a phone. Check listing for specialty food shops, call number and inquire if they carry clotted cream in the dairy section. Purchase and slather generously on scones ( Stayed tuned for the scone narrative and recipe in upcoming blog.). Apply and consume once a day! Pinkies up everyone!


by Chewy-bacca-nista