Food recipes
Clotted Cream
Clotted Cream Ingredients: cream, fluid, heavy whipping Directions: Cook cream in top of double boiler over simmering water until reduced by about half. It should be the consistency of butter, with a golden"crust" on...
Clotted Cream
Ingredients:
cream, fluid, heavy whipping
Directions:
Cook cream in top of double boiler over simmering water until reduced by about half.
It should be the consistency of butter, with a golden"crust" on the top.
Transfer, including crust, to bowl.
Cover and let stand 2 hours, then refrigerate at least 12 hours.
Stir crust into cream before serving.
Keep unused portions refrigerated, tightly covered, for up to 4 days.
Ingredients:
cream, fluid, heavy whipping
Directions:
Cook cream in top of double boiler over simmering water until reduced by about half.
It should be the consistency of butter, with a golden"crust" on the top.
Transfer, including crust, to bowl.
Cover and let stand 2 hours, then refrigerate at least 12 hours.
Stir crust into cream before serving.
Keep unused portions refrigerated, tightly covered, for up to 4 days.