Subject: SC - Re: clotted cream

[Bethany Public Library]

We actually went over this quite a while ago (before the florilegium posts,
maybe, though I did't read all of them).

You can do this in the oven or on top of the stove. The trick is to warm it
gently and let it stay warm, and it's probably virtal for you to have some
sort of air circulation, so covering it up is not a great idea---you won't
get the wrinkly surface. Lots of folks don't leave the wrinkly bit intact,
but just skim it off the surface and then mix it up. A darn shame, it is.

It's pretty simple to make. If you have trouble maintaining the gentle heat,
try using a pizza stone under the pan. It helps. The thing is to get a
wrinkly skin to float on top of the mixture (you can use milk, and float
cream on top if you like---it's just the top layer you're concerned with).

I'm pretty sure there's a recipe for Clowted Cream in Huswife's Jewel
(Dawson). I remember having a conversation with Adamantius about a recipe
that made pseudo-cabages from the clotted cream.

My personal preference would be for "leaves" of the stuff to be served with
fresh berries mascerated in something luscous and the whole drizzled over
the cream---heart attack inducing, but what a way to go.............

Aoife

>Would it perhaps be possible to do clotted cream by leaving the pan in an
oven with a pilot light? I >have used this to supply gentle heat for bread
rising.
>
>Devra the baker