[HPforGrownups] Re: Clotted Cream

[Peg Kerr]

No: HPFGUIDX 9519

Penny & Bryce Linsenmayer 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

The Brits may howl (Sacrilege!  No, no, no, that's NOT clotted
cream!!!), but
the very simple recipe I have for making a reasonable clotted cream
substitute
(since it's hard to find in the U.S.) is to take good quality heavy
whipping
cream and boil it in the microwave, by cupful, until the volume is
decreased
by 1/3 (I think.  Or 2/3?  I THINK it's 1/3.  Um . . . experiment). 
Then refrigerate it without disturbing it for a couple of days
(well-covered with plastic wrap).  Stir it up until smooth and serve.  I
love it over scones.  

For all you Enchanted Forest Chronicles fans, I got this recipe courtesy
of Patricia C. Wrede.

Cheers,
Peg