| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Dessert |
1 |
Servings |
INGREDIENTS
INSTRUCTIONS
From: Andy.Behrens@coat.com Date: 18 Jan 1994 16:28:57 GMT From the
Joy of Cooking. It's unlikely that you'll be able make true clotted
cream at home, unless you have a friend with a cow. It requires
unpasteurized unhomogenized cream -- which is is not commercially
available in most of the U.S. One of those regional specialities
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 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. REC.FOOD.RECIPES ARCHIVES
/EGGS From rec.food.cooking archives. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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