clotted cream
This specialty of Devonshire, England (which is why it's also known as Devonshire or Devon cream) is made by gently heating rich, unpasteurized milk until a semisolid layer of cream forms on the surface. After cooling, the thickened cream is removed. Clotted cream can be spread on bread or spooned atop fresh fruit or desserts. The traditional English "cream tea" consists of clotted cream and jam served with
SCONES and tea. Clotted cream can be refrigerated, tightly covered, for up to 4 days.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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