WHAT YOU WILL NEED 4 cups heavy whipping cream
Preheat oven to 100C/200F.
Clotted Cream is a delicious complement to scones. It is mainly associated with the south west of England and the counties of Cornwall and Devon in particular. It enjoys protected food status once the product originates in Cornwall.
Let’s get started Pour the cream into a heavy bottomed over proof shallow container. Put it in the oven for 8-10 hours or overnight. When ready, a thick golden crust will have formed on top of the cream. Remove from the oven and allow to stand in a cool place for 10-12 hours. Remove the golden top part with a slatted spoon and gently stir to create clotted cream. Don’t agitate the mixture or it will start recombining with the liquid beneath. Put it into a tightly sealed container.Place in the refrigerator to let it settle for 2-3 hours. Clotted cream will last for 3-4 days in a refrigerator. You can use the elft over liquid to make bread or scones.
TO SERVE Clotted Cream is delicious when served with warm scones and jam.
Ask the expert… I love making meringues but I hate the way they weep when baked. What causes this? Meringues will weep for two main reasons: you have added the sugar too quickly or you have added too much sugar in one go. Always add the sugar gradually in small amounts and let it mix through.
View the full magazine online