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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