SC - American food

[Nanna Rognvaldardottir]

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