Devonshire or Clotted Cream
Ingredients
- 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.
