First the research - the recipe - which is basically whipping cream - pasteurized but not homogenized - Avalon Dairy in Vancouver had the correct whipping apparently - it even comes from Jersey cows. It is a pretty simple recipe actually. Bring the whipping cream to room temperature and then let it simmer in a double boiler at 170 F for anywhere from 1 hour to 12 hours..... Jim opted for the 10-12 hour range.
It forms this little crusty layer.
Once finished - let cool and then take off the top layer and fold it and mix it all up.
And below..... clotted cream -- wonderful clotted cream.
Jim took this little "artys" shot of the final result.
And how much clotted cream do you get from 2 litres of whipping cream -- too much.
I took a bunch to the bridal shower - It was a lovely English tea. I dug out Aunt Dot's Pink Minton tea service from pre 1950 - it had probably been in the box for 25 years. I made little cream scones and bought some special strawberry jam. Darla's Nana is from Wales and she gave the clotted cream two thumbs up..... but was that enough -----NO - one needs to perfect the recipe - so the following weekend MORE clotted cream was made -- I am now pleading that he stops this NOW - I can't take it anymore!!
Luckily I was at a quilt retreat for the second batch but there was a lot left over and we are still eating it. I think