SC - American food
Nanna Rognvaldardottir
nanna at idunn.is
Mon Dec 11 09:18:29 PST 2000
I've tried this several times, but U.S. cream does not seem to have the fat
content to make this really worthwhile.
Selene, Caid
Alex Wollangk wrote:
> Found this in "The Joy of Cooking":
>
> Devonshire or Clotted Cream
> One of those regional specialties calling for certified unpasteurized cream.
> In winter, let fresh cream stand 12 hours; in summer, about 6 hours, in a
> heatproof dish. Then put the cream on to heat - the lower the heat, the
> better. It must never boil, as this will coagulate the albumen and ruin
> everything. When small rings or undulations form on the surface, the cream
> is sufficiently scalded. Remove at once from the heat and store in a cold
> place at least 12 hours. Then skim the thick, clotted cream and serve it
> very cold as a garnish for berries.
>
> Bran
More information about the Sca-cooks
mailing list