Recipes Using Clotted Cream Food

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.

STRAWBERRIES FILLED WITH "CLOTTED" CREAM

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

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.

CLASSIC SCONES WITH JAM & CLOTTED CREAM

Steps:

• Heat the oven to 220C/200C fan/gas 7. Tip the self-raising flour into a large bowl with ¼ tsp salt and the baking powder, then mix.
• Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the caster sugar.
• Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add the vanilla extract and a squeeze of lemon juice, then set aside for a moment.
• Put a baking tray in the oven. Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife - it will seem pretty wet at first.
• Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it's a little smoother. Pat into a round about 4cm deep. Take a 5cm cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour. Plunge into the dough, then repeat until you have four scones. You may need to press what's left of the dough back into a round to cut out another four.
• Brush the tops with a beaten egg, then carefully arrange on the hot baking tray. Bake for 10 mins until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream. If freezing, freeze once cool. Defrost, then put in a low oven (about 160C/140C fan/gas 3) for a few minutes to refresh.

CLOTTED CREAM

Steps:

• Heat the cream in a heavy sauté pan and gently on the lowest heat for 5-6 hours, by which time it will have a rich, deep-yellow, wrinkled crust (use a diffuser mat if necessary). The cream must not boil or simmer.
• Let the cream cool overnight, but preferably not in a fridge (I leave it in a cold pantry).
• Next day, lift off the crust, or "clout" as my Cornish son-in-law calls it. Spoon the cream into sterilized glass jars, cover, and store in the fridge. The clotted cream is on top; thick cream left over when the clotted cream is removed can be used as heavy cream and it keeps for ages-several weeks at least.
• If your stove doesn't go low enough, then put the cream into an earthenware bowl, set it in a bain-marie, and proceed as above.

EASY CLOTTED CREAM

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.

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.

CLOTTED CREAM

Steps:

• In the bowl of an electric mixer, beat the cream and lemon juice on medium speed until it begins to thicken, approximately 3-4 minutes. Do not scrape the sides of the bowl while mixing.
• Turn the mixer to high and beat another bew minutes. You wil have a curd-like cream on top and thick cream underneath. Mix together gently. It will have the consistency of pudding before it is set.
• Serve cold with ripe berries or where ever your imagination takes you.

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.

CLOTTED CREAM

Steps:

• 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.

CORNISH/ CLOTTED CREAM

Steps:

• Pour cream into a oven proof pan, 8x8 preferably corning wear or other earthen pan. Minimally leave 2 inches from the top once poured inches Heat oven to 80 degrees Celsius. Cover pan with aluminium foil and place in oven for 10-12 hours.
• The idea is for the milkfat to rise to the top and the whey will be left underneath. Carefully remove the pan to keep it even and not bust through the top layer of butter fat.
• Let cool on stovetop for about 30 minutes and then refrigerate for 8 hours.
• Take out of fridge and skim clotted cream off the top with a slotted spoon to drain any of the milk that may get on spoon, let it drip off. Place clotted cream in a sealed container, will stay good for 3-4 days.

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.

MA'AMOUL MED BIL ASHTA (COOKIE BARS WITH CLOTTED CREAM FILLING AND ORANGE BLOSSOM SYRUP)

Steps:

• To make the clotted cream, line a colander or sieve with cheesecloth and set over a bowl. In a medium saucepan over medium heat, heat the milk until just before a boil. Stir the bottom of the pot occasionally to make sure the milk isn't scalding. Just before the milk boils, stir in 1 tablespoon of the sugar, the rose and orange blossom waters, lemon juice, and vinegar. The milk should immediately begin forming clots. Turn down the heat to the lowest setting.
• Using a slotted spoon, collect the clots of milk from the surface and place them into the prepared colander. Continue collecting the clots, until the milk that remains looks thin and pale and takes on a yellowish hue. If needed, add a few more teaspoons of lemon juice to induce further clotting.
• Pour out and discard the whey (you could save this for another purpose, such as using it in a smoothie, but that's up to you). Remove the pot from the heat and add the cream, cornstarch and the remaining 1 tablespoon sugar, then return the pot to the stove and bring to a boil on medium heat, whisking until the mixture thickens, about 5 minutes. Remove the pot from the heat. Allow to cool slightly, then add to the strained clotted cream and whisk well, until it forms a thickened spread. If it's still clumpy, pass the clotted cream through a fine-mesh sieve. Put into a bowl and cover directly with plastic wrap to prevent a skin from forming. Chill for at least 1 hour before using.
• If not using right away, the clotted cream can be stored in an airtight container in the refrigerator for up to 1 week.
• Combine the sugar, water, and lemon juice in a medium pot and bring to a boil, stirring until the sugar has dissolved. Decrease the heat and simmer, uncovered, until the syrup thickens enough to coat the back of a spoon, about 7 minutes. Add the orange blossom and rose waters and cook for 3 minutes more. Set aside to cool.
• In a medium bowl, combine the flours, salt, sugar, mahlab, and yeast. Add the butter to the dry ingredients and mix by hand or in a mixer until it forms a paste. Cover with plastic wrap or a dish towel and set aside to rest for 30 minutes.
• After 30 minutes, the dough will have hardened, so use a wooden spoon or other utensil such as a dough cutter to break up the dough a bit. Pour the milk and orange blossom water into the flour mixture and mix until smooth. Let stand at room temperature for another 30 minutes or up to 4 hours.
• Preheat the oven to 300°F. Cut four sheets of parchment paper to fit an 8 by 11-inch sheet tray. Form the dough into a ball and divide it into 2 equal parts.
• Press half the dough onto one of the sheets of parchment. Layer a second piece of parchment on top and, using a rolling pin, roll an even ¼-inch crust to the paper's edges. Remove the top layer of parchment and flip the dough into the sheet tray. Re-use the sheets of parchment and roll out the second ball of dough. Set aside.
• Spread the clotted cream on the bottom layer of dough. Top with a second layer of rolled dough. Press gently and transfer the sheet tray to the oven and bake, rotating the tray once, until the bars are light golden brown on the edges, 30 to 35 minutes. Remove the tray from the oven and immediately drizzle ½ cup syrup over the top and sprinkle with the pistachios. Allow to set for 15 minutes at room temperature. When it's cool enough to touch, cut the bars into 2-inch squares and serve. The bars can be stored in an airtight container in the refrigerator for up to 1 week.

CLOTTED CREAM SPLITS

Steps:

• Line a 12-hole muffin tine with paper cases and heat oven to 190C/fan 170C/gas 5. In a jug, mix the yogurt, eggs and vanilla extract. Put the dry ingredients, plus a pinch of salt, into a large bowl and make a well in the middle.
• Add the yogurty mix and melted butter, and quickly fold in with a spatula or metal spoon - don't overwork it. Spoon into the cases (they will be quite full) and bake for 18-20 mins or until golden, risen and springy to the touch. Cool for a few mins, then lift the cakes onto a wire rack to cool completely. Keep in an airtight container for up to 3 days or freeze as soon as possible. (Cupcakes only)
• Cut the tops off the cupcakes and set aside. Spoon a dollop of raspberry jam on top of each one. Top with a few raspberries and generously heaped teaspoons of clotted cream from a 550g pot. Put the tops back on, then dust with icing sugar to serve.

CLOTTED CREAM

Steps:

• Pour the cream or milk into a wide double saucepan or bowl and place over some hot water on your cooker.
• Leave the water to simmer for 2-3 hours.
• When the cream or milk has developed a thick bubbly layer on top, remove from the stove and cool in a cool place first and then in the fridge for several hours.
• Once the cream has cooled through, carefully lift off the top layer and place in a different container. It should make approx. 150 g. of delicious clotted cream for you to enjoy!

SLOW COOKER CLOTTED CREAM FUDGE

Steps:

• Put the caster sugar, golden syrup, clotted cream, vanilla and a pinch of sea salt flakes in a slow cooker. Stir until well-mixed and smooth. Cook on high for 4-5 hrs, stirring every 30 mins, or until it's a golden caramel colour and looks glossy. If your slow cooker works with the lid off, cook uncovered to speed up cooking. It will take about 5 hrs if using a multi-function cooker with a locked lid that requires you to keep opening and stirring it.
• Oil a 20cm baking tin and line with baking parchment. Remove the bowl of the slow cooker carefully and set on a heatproof mat or chopping board. Mix with a wooden spoon or spatula vigorously for 10-15 mins to cool the fudge and to break up any large sugar crystals. The fudge will thicken as it cools and start to look matte. Tip into the tin and use a spatula to smooth the surface. Sprinkle with a little more salt and chill until set, about 1 hr. Cut into chunks. Will keep for five days in an airtight container.