Clotted Cream

Today many traditional foods are but a pale imitation of their former selves, which is why we are particularly proud of the unswerving quality of Rodda’s Cornish Clotted Cream. Click here to visit roddas.co.uk

Traditional Recipe

Take 2 1/2 quarts (2.4L) and 1 1/2 cups ( 3dl) double cream (whipping cream). Pour the milk and cream into a wide, shallow pan like a large skillet or preserving pan (or if you happen to have one like I do, a ninteenth century milk pan from Eastern Europe). The pan should be [...]

Read the full article...
Posted in Recipes for Clotted Cream on Mar 11th, 2010, 5:14 am by guest     

Here’s My Method

You need either 1 1/2 quarts of Day old from-the-Jersey-Cow (ie: high cream content) Milk in a sauce pan, or you need a pint of heavy cream and a quart of whole milk, mixed together briefly in a sauce pan (this works better if they are not perfectly fresh). Heat at the lowest possible burner [...]

Read the full article...
Posted in Recipes for Clotted Cream on Mar 10th, 2010, 3:54 pm by guest     

Next Page »