Clotted Cream
Homemade Clotted Cream is quick & easy to make. Deliciously decadent served with warm scones & homemade jam for a perfect cream tea.
Ingredients
Servings
- 750 ml double / heavy cream (guernsey cream if available)
- 30 g unsalted butter - ideally guernsey butter
Instructions
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Put the cream and butter in a large wide heavy based saucepan and place over a low to medium heat. Stir constantly with a wooden spoon until it reaches a simmer.
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Don’t let it boil over and keep stirring so it doesn’t catch on the bottom.
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Let it reduce by half – about 20 minutes.
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Once it has reduced, pour into a shallow dish, the more surface area the better!
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Let it cool, before covering and chilling in the fridge overnight.
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Keep in the fridge in an airtight container for up to 7 days. Once opened use within 3 days.
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Notes
Committed to this collection by the hand of Hunter.
Source https://www.talesfromthekitchenshed.com/2020/08/homemade-clotted-cream/ talesfromthekitchenshed.com
