SC - Scottish/british food terms
Philip & Susan Troy
troy at asan.com
Wed Dec 30 20:21:42 PST 1998
Marilyn Traber wrote:
>
> Gee, I make a sort of wierd breton version of a clotted cream by aging heavy
> cream in a sealed carton for about 1 month after the expiration date, then
> infecting it with a mesophilic cheese culture and letting it live in the fridge
> for another week. It is thickened and fairly solid with a slight nutty tang to
> the taste.
> margali
Sounds like Coeur a la Creme, or possibly a mascarpone variant, to me.
Adamantius
- --
Phil & Susan Troy
troy at asan.com
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