Clotted Cream Part 1 Recipe
Yield: 1 ServingRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.05
Directions:
Clotted cream is a traditional product of South West England and
the traditional farmhouse method of manufacture is as follows:
1. Channel Island milk is placed in shallow pans or bowls and left
until the cream rises to the top.
2. The milk is then scalded for about one hour by placing the pan or
bowl over a pan of water maintained at a temperature of about 180^F
(82^C).
3. The cream is ready when it is straw colored and wrinkled in
appearance. It is then cooled overnight or for about twelve hours.
4. When cool the cream should be skimmed off the surface using a
perforated skimmer or a shallow spoon.
5. If the skimmed cream is left in the refrigerator for a few hours
it will thicken further.
Alternatively, clotted cream can be made using the direct scald
method. Double cream is placed in shallow pans or bowls and scalded
as for the traditional method. After scalding and cooling the whole
contents of the pan are used as clotted cream.
Source: "Farmhouse Kitchen", based on the Independent Television
series, presented by Dorothy Sleightholme. Published by Yorkshire
Television Centre, Leeds LS3 IJS, c Trident Television, Ltd., 1976
From the Recipe Files of: Deidre-Anne Penrod, FGGT98B on Prodigy,
J.PENROD3 on GEnie
per Karen Mintzias
Title: CLOTTED CREAM PART 2
Categories: Desserts
Yield: 8 Servings
20 oz Heavy whipping cream
2 qt Milk (or more)*
*Preferably extra-rich milk, if you can get it in your area.
Choose a wide-mouthed bowl or stainless steel bowl with sloping
sides. Fill it with milk, leaving a deep enough rim free to avoid
spillage. Add 20 fl double cream. Leave in the refrigerator for at
least several hours, and preferably overnight. Set the bowl over a
pan of water kept at 82 degrees C (180 F) and leave until the top of
the milk is crusted with a nubbly yellowish-cream surface. This will
take at least 1 1/2 hours, but it is prudent to allow much longer.
Take the bowl from the pan and cool it rapidly in a bowl of ice
water, then store in the refrigerator until very cold. Take the
crust off with a skimmer, and put it into another bowl with a certain
amount of the creamy liquid underneath; it is surprising how much the
clotted part firms up--it needs the liquid. You can now put the milk
back over the heat for a second crust to form, and add that in its
turn to the first one. The milk left over makes the most delicious
rice pudding, or can be used in baking, especially of yeast buns.
~ from Jane Grigsons OBSERVER GUIDE TO BRITISH COOKERY
per Diane Duane
Source from luhu.jp
the traditional farmhouse method of manufacture is as follows:
1. Channel Island milk is placed in shallow pans or bowls and left
until the cream rises to the top.
2. The milk is then scalded for about one hour by placing the pan or
bowl over a pan of water maintained at a temperature of about 180^F
(82^C).
3. The cream is ready when it is straw colored and wrinkled in
appearance. It is then cooled overnight or for about twelve hours.
4. When cool the cream should be skimmed off the surface using a
perforated skimmer or a shallow spoon.
5. If the skimmed cream is left in the refrigerator for a few hours
it will thicken further.
Alternatively, clotted cream can be made using the direct scald
method. Double cream is placed in shallow pans or bowls and scalded
as for the traditional method. After scalding and cooling the whole
contents of the pan are used as clotted cream.
Source: "Farmhouse Kitchen", based on the Independent Television
series, presented by Dorothy Sleightholme. Published by Yorkshire
Television Centre, Leeds LS3 IJS, c Trident Television, Ltd., 1976
From the Recipe Files of: Deidre-Anne Penrod, FGGT98B on Prodigy,
J.PENROD3 on GEnie
per Karen Mintzias
Title: CLOTTED CREAM PART 2
Categories: Desserts
Yield: 8 Servings
20 oz Heavy whipping cream
2 qt Milk (or more)*
*Preferably extra-rich milk, if you can get it in your area.
Choose a wide-mouthed bowl or stainless steel bowl with sloping
sides. Fill it with milk, leaving a deep enough rim free to avoid
spillage. Add 20 fl double cream. Leave in the refrigerator for at
least several hours, and preferably overnight. Set the bowl over a
pan of water kept at 82 degrees C (180 F) and leave until the top of
the milk is crusted with a nubbly yellowish-cream surface. This will
take at least 1 1/2 hours, but it is prudent to allow much longer.
Take the bowl from the pan and cool it rapidly in a bowl of ice
water, then store in the refrigerator until very cold. Take the
crust off with a skimmer, and put it into another bowl with a certain
amount of the creamy liquid underneath; it is surprising how much the
clotted part firms up--it needs the liquid. You can now put the milk
back over the heat for a second crust to form, and add that in its
turn to the first one. The milk left over makes the most delicious
rice pudding, or can be used in baking, especially of yeast buns.
~ from Jane Grigsons OBSERVER GUIDE TO BRITISH COOKERY
per Diane Duane
Source from luhu.jp
Tags
Desserts