Clotted cream is a thick, spreadable cream that originates from the United Kingdom. It’s known for its rich flavor and decadent texture, making it a popular addition to scones and other pastries, especially during afternoon tea. Here’s a breakdown of clotted cream:
Origin and Making:
- Traditionally made from unpasteurized full-cream cow’s milk.
- Milk is gently heated using steam or a water bath, allowing the cream to rise to the surface and “clot” or thicken.
- The thickened cream is then separated from the remaining liquid whey.
- In Cornwall, clotted cream has a Protected Designation of Origin (PDO), meaning it must be made with milk produced in Cornwall and have a minimum fat content of 55%.
Flavor and Texture:
- Clotted cream boasts a rich, sweet flavor with a hint of nuttiness.
- The texture is thick and creamy, sometimes described as grainy with a slightly oily surface due to the high fat content (around 64% on average).
How to Enjoy:
- The most classic way to enjoy clotted cream is with scones, often accompanied by jam or preserves.
- It can also be used on fruit dishes, pancakes, or simply savored on its own.
Availability:
- Clotted cream is readily available in the UK and some European countries.
- Outside these regions, finding it in stores might be trickier. However, you can try making your own clotted cream at home using heavy cream.