Clotted Cream - Gourmet Guide

June 12, 2019 | By Dave Mattingly

Clotted Cream, also known as clouted cream or Devonshire cream, is made by heating then cooling shallow pans of whole milk. The farm fresh milk for Clotted Cream is heated, but not boiled. As the milk is cooled, clumps, or clots, form that accumulate onto a thick crust at the top of the liquid. Clotted Cream is created by skimming these clumps from the milk. Clotted Cream is a rich, thick, spoonable cream, with a minimum fat content of 55%. The color of Clotted Cream may be white or a very pale yellow, depending on the levels of carotene in the grasses on which the cows graze. However, color is no indication of quality.

Clotted Cream originated in the counties of Cornwall and Devon in southwest England. It was first intended for use by farmers as a way to reduce waste in their milk production. In the 1990s Cornish Clotted Cream was given PDO classification (Protected Designation of Origin) by the European Union, specifying that it can only be produced in Cornwall and have a minimum fat content of 55%. Devon has also applied for PDO status for their Devonshire Clotted Cream.

Clotted Cream Serving Tips: Clotted Cream is traditionally served on scones, along with fruity jam and tea. Together, these are the elements of the traditional British "cream tea". Clotted Cream is also served as an accompaniment to many desserts and can even be enjoyed with savory meals. It can also be used as ingredient to thicken sauces or in baked desserts as a gourmet alternative to other creams like creme fraiche, sour cream or cream cheese.

Fresh Clotted Cream is highly perishable, making it difficult find in the US. However, an excellent potted (jarred) version of Devonshire Clotted Cream is available everyday at The thick, sweet Clotted Cream from Devonshire is a must try! Often described as a mix between ice cream and butter, this delicious treat is not to be missed!

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