Ingredient

Clotted cream

The Creamy Indulgence

Clotted cream is a thick, yellowish cream with a smooth and silky texture. It has a rich, buttery flavor with a hint of sweetness. Its appearance is characterized by a thick layer of cream that forms on the surface when heated slowly.

Milk and milk products (dairy)› Cheese› Fresh uncured cheese

Clotted cream has a rich and buttery flavor profile with a hint of sweetness.

Origins and history

Clotted cream has a long history in British cuisine and is particularly associated with the counties of Devon and Cornwall in England. It is traditionally made by heating unpasteurized cow's milk and allowing it to cool slowly, causing the cream to rise and form clots on the surface.

Nutritional information

Clotted cream is high in calories and fat, providing a rich source of energy. It is also a good source of vitamins A and D.

Allergens

Clotted cream may contain lactose and is not suitable for individuals with lactose intolerance or dairy allergies.

How to select

When selecting clotted cream, look for brands that use high-quality, fresh milk and follow traditional production methods. The cream should have a thick consistency and a rich, creamy color. Avoid products with added stabilizers or artificial flavors.

Storage recommendations

To maintain the freshness and quality of clotted cream, store it in the refrigerator. Keep it tightly sealed to prevent any absorption of odors from other foods. Consume it within a few days of opening for the best flavor and texture.

How to produce

Clotted cream is typically produced by heating unpasteurized cow's milk and allowing it to cool slowly. This process causes the cream to rise and form clots on the surface, which are then skimmed off and collected.

Preparation tips

Clotted cream is traditionally served with scones and jam as part of a classic British cream tea. It can also be used as a topping for desserts, pies, cakes, and fresh fruits. Additionally, it adds richness to sauces, soups, and creamy pasta dishes.

Culinary uses

Clotted cream is commonly used in British cuisine, particularly in the counties of Devon and Cornwall. It is also enjoyed in other parts of the world, including Australia, New Zealand, and some regions of the United States.