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[Wanda Pease]

Here are a couple of recipes I just happened to have on hand!

YIS,
Francesca

MOCK CLOTTED CREAM
(from: Angel Victorian Tea Book)

1 cp. heavy cream at room temperature
1/3 cp. sour cream at room temperature
1 Tbl. powdered sugar

1 hour before serving, pour cream in a bowl and whip until stiff peaks 
form.
Whisk in sour cream and sugar, continuing to beat until mixture is very
thick. Refrigerate and chill until time to serve.   Experiment with your 
own
proportion of sugar and sour cream to please your taste.


MOCK CLOTTED CREAM
(from: Gene Simmons, Cook and Tell)

1 (4-oz) pkg. cream cheese (not whipped)
1 tsp. confectioner's sugar
1 cp. whipping cream
dash of vanilla

Blend all ingredients in food processor until 'any thicker would be too
thick'.  This is most like the authentic Devonshire cream.

Clotted Cream


5 cups whole milk  1 ¼ cup heavy cream


 Mix milk and cream thoroughly in medium pan.
 Simmer gently for 1 ½ hours (surface of cream mixture should be just
barely moving, not actually bubbling).
 Remove from heat; let stand at least 3 hours before refrigerating.
 Chill overnight.
 Remove top layer of clotted cream from pan.  Discard remainder of 
mixture.
Refrigerate cream until used.