I have made this recipe several times, and with each making I loved it. I have however tweaked it somewhat. The first time I followed the instructions to the letter and found it tasty but not as firm as the clotted cream I had in London.. So the second time I made it I seperated the sour cream. (Dump your sour cream in a strainer lined with cheese cloth or a coffee filter, cover with plastic wrap – so that it touches the sour cream – place over a bowl and refrigerate overnight.)
This second attempt was perfect. However when I made it last week a disaster 5 minutes before company came (my whipped cream got coffee grounds dumped on it) forced me to use --- yes you guessed it…. Cool Whip. I must confess I liked this version the best. I’m so ashamed and plan to never tell my mother that I used Cool Whip.
Was this review helpful?
112 users found this review helpful
I have made this recipe several times, and with each making I loved it. I have however...