Cornish Clotted Cream Recipes

CORNISH CLOTTED CREAM CAKE RECIPE

Steps:

• Preheat the oven to 180°C (350°F, gas mark 4).
• Put the eggs and sugar into a large bowl.
• Split the vanilla pod along its length with the tip of a sharp knife and scrape the sticky black seeds into the bowl (reserve some of the seeds to mix with the serving cream, if using).
• Using an electric whisk or mixer, or a rotary whisk, whisk the eggs and sugar until they are very thick and mousse-like and the whisk leaves a thick trail when lifted out of the mixture.
• Stir the cream until smooth, and gently stir into the mixture with the salt. Sift the flour into the bowl and carefully fold in with a large metal spoon. When thoroughly combined, transfer the mixture to the prepared tin and spread evenly.
• Bake in the preheated oven for 50 mins - 1 hr, until the cake is a good golden brown and firm, and a cocktail stick inserted into the centre comes out clean.
• Leave for 5 mins to firm up, then carefully remove from the tin, discard the lining paper and leave to cool completely on a wire rack. Store in an airtight container.

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.

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.