| Clotted Cream |
Shopping Clotted |
Website Links For Cream |
Information AboutClotted Cream |
| CATEGORIES ABOUT CLOTTED CREAM | |
| dairy products | |
| english protected designation of origin | |
| spreads | |
| cornish cuisine | |
| devon culture | |
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A reasonable Facsimile may be made by combining two parts whole milk with one part Whipping (heavy) Cream , heating at the very lowest possible heat for a couple of hours until a skin forms, leaving it undisturbed overnight, and then harvesting the skin and its underclots—one may do whatever one likes with the remaining milk. In the European Union, ''Cornish clotted cream'' is a Protected Designation Of Origin for cream produced by the traditional recipe in Cornwall. In the United States, clotted cream is usually sold in specialty stores with the label 'Devon Double Cream', regardless of the country of origin. Clotted cream is generally served at tea time on (warm) buttered scones with strawberry or raspberry jam, although many people frown upon the indulgent use of butter and cream. Argument exists between Devon and Cornwall as to which "invented" clotted cream and also the ettiqette of cream teas. In Cornwall the jam is spread on the scone (or split - a type of bread roll) first, and then the cream, whilst in Devon the order is reversed. The advantage of the former is to maximise the amount of cream that can be piled on the scone whilst the latter allows the jam to moisten the scone. Clotted Cream made by the Rodda family in Scorrier , nr Redruth , Cornwall is used as part of a Cornish Cream Tea on a major British Airline, is served with strawberries at Wimbledon and is available across Britain in many supermarkets. EXTERNAL LINK |
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