I started with heavy whipping cream-it can be pasteurized but NOT ultra-pasteurized.
Simply pour the cream into a 4 qt slow cooker. I used my retro 90's chic forest green-family of 4 slow cooker because it was smaller than my modern stainless steel family of 7 slow cooker. Basically it just cooks better in a smaller crock pot.
Turn the slower cooker on low, put the lid on, and walk away for approx. 8 hours.
When you come back your cream will look like this - all golden and buttery in color with a thick layer of cream at the top and a more watery layer at the bottom. Scoop, the now clotted cream, out with a slotted spoon. You only want the thick top layer.
I let mine drain in a cheese cloth lined strainer in the frig for a couple hours. Make sure you cover it with plastic wrap too. When you are ready to eat it, beat the clotted cream slightly with an electric mixer - just to get any lumps out.
It's tea time! Now this is what I remember clotted cream tasting like....success!
My sister Nicola during our tea at the palace. By the way we highly recommend the peppermint herbal infusion tea. |
Now that you are in a right jolly tea drinking, scone eating mood, here is a link to the recipe for Kensington Palace Scones too. Cheerio and pink up everyone!
Yay, let's go back!
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