HOW TO MAKE MOCK DEVONSHIRE (CLOTTED) CREAM
Steps:
- Place the cream cheese in a medium bowl and beat with a hand mixer until fluffy and smooth. Add butter and beat. Add sour cream and beat once more until smooth. Serve on fresh scones. Store leftovers in the refrigerator for about a week. Let sit at room temperature for 20 minutes or so before serving.
MOCK CLOTTED CREAM SUBSTITUTE
Make and share this Mock Clotted Cream Substitute recipe from Food.com.
Provided by Julesong
Categories Sauces
Time 10m
Yield 12 scone's worth
Number Of Ingredients 5
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.
Nutrition Facts : Calories 45.6, Fat 3.5, SaturatedFat 2.2, Cholesterol 10.1, Sodium 24.2, Carbohydrate 3, Sugar 2.5, Protein 0.7
STRAWBERRIES FILLED WITH "CLOTTED" CREAM
Provided by Bobby Flay | Bio & Top Recipes
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Combine the mascarpone, heavy cream, sugar, vanilla extract and vanilla seeds in the bowl of a stand mixer and whip until soft peaks form. Using a rubber spatula, scrape the mixture into a pastry bag fitted with a star tip.
- Stand the strawberries upright on a platter. If the bottoms are too wobbly to stand, slice off the green stems. With a small sharp knife, cut an "X" in each strawberry, cutting almost to the bottom. (The cut should be such that the strawberry will open up but not fall apart.) With your fingertips, gently spread each strawberry apart to make "petals."
- With a spoon, carefully fill each strawberry with a dollop of cream. Serve immediately.
MOCK CLOTTED CREAM
Make and share this Mock Clotted Cream recipe from Food.com.
Provided by Charlotte J
Categories Sauces
Time 10m
Yield 1 cup
Number Of Ingredients 5
Steps:
- In medium bowl, combine cream cheese, sugar and sour cream.
- Beat with electric mixer on medium speed until smooth.
- Add cream and vanilla then beat til light and fluffy.
- Place in refrigerator and chill until it is time to serve.
Nutrition Facts : Calories 941.7, Fat 84.5, SaturatedFat 50.5, Cholesterol 286.6, Sodium 365.7, Carbohydrate 38.9, Sugar 34.8, Protein 8.7
MOCK CLOTTED CREAM
I've been using this one since found online a few years back. Nothing can replace true clotted cream but still, this is a very good substitute.
Provided by Julie Bs Hive
Categories Low Protein
Time 10m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Fold vanilla into sour cream. Beat heavy cream until stiff peaks form the fold in the sugar. Fold this mixture into the sour cream/vanilla mixture.
CLOTTED CREAM
Steps:
- Set a coffee filter basket, lined with a filter, in a strainer, over a bowl. Pour the cream almost to the top of the filter. Refrigerate for 2 hours. The whey will sink to the bottom passing through the filter leaving a ring of clotted cream. Scrape this down with a rubber spatula and repeat every couple of hours until the mass reaches the consistency of soft cream cheese.
EASY CLOTTED CREAM
A tasty alternative to the real thing. Heavy cream is lightly sweetened, whipped until stiff, and mixed with a little sour cream for flavor. Serve with scones or fruit.
Provided by Hunter StClaire
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 10m
Yield 8
Number Of Ingredients 3
Steps:
- Using a whisk attachment on the mixer, whip heavy cream until stiff peaks form. Remove from mixer, and hand whisk in the sour cream and confectioners' sugar until just combined. Store in refrigerator.
Nutrition Facts : Calories 126.7 calories, Carbohydrate 2.2 g, Cholesterol 45 mg, Fat 13 g, Protein 0.9 g, SaturatedFat 8.1 g, Sodium 16.4 mg, Sugar 1 g
MOCK DEVONSHIRE CREAM SUBSTITUTE
Make and share this Mock Devonshire Cream Substitute recipe from Food.com.
Provided by Anne Edgell
Categories European
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 3
Steps:
- In small mixer bowl, beat ingredients. It keeps from 10-12 days in refrigerator.
Nutrition Facts : Calories 751.8, Fat 78.5, SaturatedFat 49, Cholesterol 279.7, Sodium 228.1, Carbohydrate 7.6, Sugar 1.9, Protein 7.5
LOW-FAT MOCK CLOTTED CREAM
Make and share this Low-Fat Mock Clotted Cream recipe from Food.com.
Provided by PalatablePastime
Categories Sauces
Time 5m
Yield 1 3/4 cups
Number Of Ingredients 3
Steps:
- Allow cream cheese to warm to a spreadable consistency.
- Combine cream cheese and margarine together in a bowl until well blended.
- Work the whipped topping into the mixture.
- Spread on scones, or other items.
Nutrition Facts : Calories 217.3, Fat 21, SaturatedFat 8.7, Cholesterol 39.1, Sodium 303.8, Carbohydrate 6.5, Sugar 4.1, Protein 1.8
EASY MOCK DEVONSHIRE CREAM
I always serve this tasty no-fuss cream with fresh fruit to usher in a new season. Prepare it the day before for added convenience.-Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 3-1/4 cups.
Number Of Ingredients 4
Steps:
- In a small bowl, beat cream cheese until fluffy. Beat in sour cream and confectioners' sugar until smooth. Add whipping cream. Beat on medium speed until combined; beat on high speed until stiff peaks form. Refrigerate until serving.
Nutrition Facts :
CHEF JOHN'S CLOTTED CREAM
While the name doesn't exactly make the mouth water, the flavor and texture of clotted cream are the stuff of legends. The long, slow cooking sort of toasts the cream, which imparts a sweet, nuttiness that I don't think I've tasted in any other preparation. This is just delicious spread on warm biscuits or scones and topped with homemade jam.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes
Time 20h5m
Yield 8
Number Of Ingredients 1
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.
Nutrition Facts : Calories 410.6 calories, Carbohydrate 3.3 g, Cholesterol 163 mg, Fat 44 g, Protein 2.4 g, SaturatedFat 27.4 g, Sodium 45.2 mg, Sugar 0.1 g
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