SC - Scottish/british food terms
snowfire at mail.snet.net
snowfire at mail.snet.net
Wed Dec 30 09:55:50 PST 1998
- -Poster: Jean Holtom <Snowfire at mail.snet.net>
>I didn't know there was a difference between Devonshire Cream and Clotted
>Cream. At least, both names seem to mean the same thing at my local
>tea-and-scones shop. What is the difference? And, I read a recipe
>somewhere for Clotted Cream that basically said to whip cream. Is there
>some phase between whipped cream and butter that I'm not remembering?
>Granted, it's been a long time since I've made butter, but I don't
>remember anything coming out of there with a consistancy like clotted
>cream - first it's way too fluffy, then it's butter. Is there a trick
>to it?
I don't know how it's made (anyone?), but it's lumpy, almost like a very
creamy cottage cheese. And it's a bit on the stiff side. Devonshire is
known for it's cream teas, maybe there's a web page on Devonshire that could
elaborate?
Elysant
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