Cornish of Devon Clotted Cream
Clotted cream is een soort half stijve room die in Nederland (nog) moeilijk verkrijgbaar is
Een mengsel van 100 gram mascarpone en 125 gram crème fraiche komt er dicht bij in de buurt.
je kunt het zelf maken door 1 literpak slagroom in de koelkast te zetten en tegen de tijd dat de uvd is verstreken knip je een stukje van de bodem van het pak, de vloeibare room loopt eruit en wat bovenin zit is de Clotted cream.
Clotted cream is a traditional product of South West England and the traditional farmhouse method of manufacture is as follows:
- Channel Island milk is placed in shallow pans or bowls and left until the cream rises to the top.
- 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).
- The cream is ready when it is straw colored and wrinkled in appearance. It is then cooled overnight or for about twelve hours.
- When cool the cream should be skimmed off the surface using a perforated skimmer or a shallow spoon.
- 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.