Devonshire Clotted Cream Substitute Food

HOMEMADE CLOTTED CREAM

Steps:

• In the bowl of a stand mixer or a large bowl with a hand mixer, whip the cream to soft peaks.
• Add the powdered sugar and the mascarpone cheese to the bowl and beat until combined and fluffy. Do not beat too much or it will start turning into butter.
• Store in an airtight container in the refrigerator for up to 1 week. Allow to sit at room temperature for about 30 minutes before serving for the best texture.

MOCK CLOTTED CREAM SUBSTITUTE

Steps:

• Combine the cream cheese, sugar and sour cream in a small bowl.
• Beat until fluffy.
• Add the almond extract and milk to thin a bit.
• Blend well.
• Allow to set at room temperature for 30 minutes before serving.
• Makes enough for about a dozen scones.

MOCK DEVONSHIRE CREAM

Steps:

• Add the sugar, sour cream, and cream cheese to the bowl of an electric mixer.
• Cream the sugar, sour cream, and cream cheese together until smooth and blended.
• Pour in the heavy cream and whip until thick, soft peaks form.
• Do not over beat.
• Refrigerate for at least an hour before serving.

DEVONSHIRE CLOTTED CREAM SUBSTITUTE

Steps:

• mix geatine with boiling water until clear
• mix into sour cream
• whip cream and sugar and vanilla and lemon juice 1/2 teaspoon creme de cassis if you want beat into soft peaks
• DONT OVERBEAT.
• fold in sour cream mixture at low speed just until incorperated.

DEVONSHIRE CLOTTED CREAM COOKIES

Steps:

• Pre-heat oven to 425 °F. Grease a cookie sheet and set aside.
• Mix the flour and sugar together. Stir in the cream, egg and enough milk to make a stiff dough. If the dough feels at all sticky, cover and place in the refrigerator to firm up.
• Roll the dough out on a lightly floured surface until about 1/3 inch thick, then cut into 3 inch rounds using a cutter.
• Place on lightly greased baking sheets and bake for 8-10 minutes until light golden brown in color.
• Carefully transfer to wire racks to cool.
• Store in an airtight container.

MOCK DEVONSHIRE CREAM SUBSTITUTE

Steps:

• In small mixer bowl, beat ingredients. It keeps from 10-12 days in refrigerator.

CLOTTED CREAM

Steps:

• Fill a deep, wide-mouthed bowl with the cream and the milk.
• Leave the mixture in the refrigerator for several hours (preferably overnight).
• Heat the oven to 180 degrees F.
• Boil several cups of water and pour it into a pan large enough to accomodate the bowl of milk.
• Place the pan into the pre-heated oven.
• Set the bowl of milk into the pan of water in the oven and leave until the top of the milk is crusted with a nubbly yellowish-cream surface.
• (This will take at least 1 1/2 hours, but it is prudent to allow longer since this process varies depending on the fat content of the milk and cream).
• Once the surface is nicely crusted, remove the bowl from the pan and cool it rapidly in a bowl of ice water.
• Place the cooled bowl in the refrigerator until very cold.
• Remove the crust from the cream with a skimmer or a large slotted spoon and put it into another bowl with a bit of the creamy liquid underneath; as the clotted cream firms up you will need to stir in the liquid to achieve a nice consistency.
• Put the milk bowl back into the pan of water in the oven for a second crust to form, and add that in its turn to the first one.
• Note: The left over milk is great to make rice pudding, or can be used in baking.

MOCK DEVONSHIRE CREAM SUBSTITUTE II

Steps:

• Mash cheese and heat in the cream.
• Beat until smooth.
• Serve with hot scones and raspberry jam or on fresh or stewed fruit. Anything you like Enjoy Ken.

CHEF JOHN'S CLOTTED CREAM

Steps:

• Preheat oven to 175 to 180 degrees F (80 degrees C).
• Pour cream into shallow glass or ceramic baking dish (an 8- or 9-inch square pan is ideal). Cream should be about 1 1/2 to 2 inches deep.
• Place dish in preheated oven. Bake 12 hours. Do not stir. Carefully remove from oven and let cool to room temperature. Cover with plastic wrap and refrigerate overnight or until completely chilled.
• Turn over a corner of the top layer of thickened cream; carefully pour liquid underneath into a container to use for baking.
• Pack the thickened (clotted) cream into a ceramic crock or canning jar. Cover and refrigerate up to 5 days.

DEVONSHIRE CREAM

Steps:

• Combine all of the ingredients in a large bowl.
• Mix together thoroughly until all of the sugar has dissolved.
• Spoon over fruit or use like a fondue dip.