Clotted Cream

[milz]

No: HPFGUIDX 9509

--- In HPforGrownups at egroups.com, Penny & Bryce Linsenmayer 
<pennylin at s...> wrote:
> Hi --
> 
> Amanda Lewanski wrote:
> 
> > Okay, I've got to know. One usage they retain in the US version is
> > "clotted cream." What in hell *is* that?  In context, it seems to 
be
> > something sweet, but the image it conjures up for me is something 
like
> > cottage cheese.
> 
> I know some Brit will respond with a more complete explanation, but 
since
> this Texan knows what clotted cream is, I'll take a stab at it.  
And, BTW,
> don't go generalizing about all us Texans there Amanda -- we don't 
*all*
> think London is the only city in the UK.  I can even name some 
relatively
> obscure ones.  <g>   Clotted cream is simply wonderful.  You can 
spread it
> on scones like butter or cream cheese.  I suppose it's somewhat 
like the
> consistency of cream cheese, although not quite so dense as cream 
cheese.
> Um ... Devon is the region of England best known for this divine 
delicacy.
> Okay ... I'll let the Brits take over from here.  I'll leave it 
that it's
> *yummy*!!
> 
> Penny

I'm not a Brit, but you can find clotted cream in the US at 
speciality stores like Dean and Deluca or mail order catalogues like 
Vermont Country Store.

It is yummy and very caloric (but most yummy things are!). I've seen 
recipes for real clotted cream and faux-clotted cream, but unless you 
have access to unpasteurized fresh milk (fresh as in still warm from 
the cow) you're better off buying it.

:-) Milz