SC - Scottish/british food terms

[snowfire at mail.snet.net]

- -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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