What Is Clotted Cream And What Is It Used For?
Answer:
Is a treacle-thick yellow cream made by heating and then disappearing unhomogenised cow's milk in shallow pans, for several hours. During this time, the cream content rises to the surface into 'clots'. Purists prefer the cows to come from the counties of Devon or Cornwall in England. Clotted cream is a required ingredient for a Cream- or Devonshire Tea. It have a minimum fat content of 55%.
A rich, creamy flavor and a stiffness which reminds some people of whipped cream
clotted cream is made by allowing fresh, unpasteurized milk to stand for around 12 hours since gently heating it and allowing it to stand again. The cream in the milk slowly rises to the surface, forming clots which are sometimes studded beside small golden dots of butterfat. This intensely rich cream is skimmed off and sold as clotted cream. Fresh clotted cream should be used within three to four days, although shelf stabilized and pasteurized versions are also available.
It is possible to be paid clotted cream at home, using much the same techniques. For cooks who do not have access to unpasteurized milk, weakly pasteurized, but not homogenized, milk may be used. Mixing milk with whipping cream may yield more clotted cream at the end. Some cooks also take home a reasonable approximation of clotted cream with mascarpone cheese beaten next to whipping cream.
The fat content of clotted cream is usually around 55%, and it has a creamy, slightly sweet flavor all on its own. Some cooks close to to add small amounts of sugar or flavoring such as vanilla, especially when clotted cream is used on fresh fruit. On scones, the natural sweetness of the scone is all that is to say needed, and sweetened clotted cream can seem cloying on desserts. While traveling in England and Ireland, fresh clotted cream should certainly be tried, if it is offered, since it is a innovative experience.
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