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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