Clotted Cream Recipe Martha Stewart

CLOTTED CREAM

Steps:

• Set a coffee filter basket, lined with a filter, in a strainer, over a bowl. Pour the cream almost to the top of the filter. Refrigerate for 2 hours. The whey will sink to the bottom passing through the filter leaving a ring of clotted cream. Scrape this down with a rubber spatula and repeat every couple of hours until the mass reaches the consistency of soft cream cheese.

CLOTTED CREAM

Steps:

• Set a coffee filter basket, lined with a filter, in a strainer, over a bowl. Pour the cream almost to the top of the filter. Refrigerate for 2 hours. The whey will sink to the bottom passing through the filter leaving a ring of clotted cream. Scrape this down with a rubber spatula and repeat every couple of hours until the mass reaches the consistency of soft cream cheese.;

CLOTTED CREAM

Steps:

• Pour the cream or milk into a wide double saucepan or bowl and place over some hot water on your cooker.
• Leave the water to simmer for 2-3 hours.
• When the cream or milk has developed a thick bubbly layer on top, remove from the stove and cool in a cool place first and then in the fridge for several hours.
• Once the cream has cooled through, carefully lift off the top layer and place in a different container. It should make approx. 150 g. of delicious clotted cream for you to enjoy!

NO-FUSS PASTRY CREAM

Steps:

• Whisk together sugar, cornstarch, and salt in a medium saucepan. Whisk together milk and egg yolks in a glass measuring cup; add to saucepan along with butter and bring to a boil over medium heat. Let boil 1 minute, still whisking; then remove from heat and stir in vanilla.
• Strain pastry cream through a fine-mesh sieve into a bowl. Cover with plastic wrap, pressing it directly onto surface of cream to prevent skin from forming. Refrigerate until chilled, at least 2 hours and up to 2 days. Just before using, whisk until smooth.

EASY CLOTTED CREAM

Steps:

• Using a whisk attachment on the mixer, whip heavy cream until stiff peaks form. Remove from mixer, and hand whisk in the sour cream and confectioners' sugar until just combined. Store in refrigerator.

CHEF JOHN'S CLOTTED CREAM

Steps:

• Preheat oven to 175 to 180 degrees F (80 degrees C).
• Pour cream into shallow glass or ceramic baking dish (an 8- or 9-inch square pan is ideal). Cream should be about 1 1/2 to 2 inches deep.
• Place dish in preheated oven. Bake 12 hours. Do not stir. Carefully remove from oven and let cool to room temperature. Cover with plastic wrap and refrigerate overnight or until completely chilled.
• Turn over a corner of the top layer of thickened cream; carefully pour liquid underneath into a container to use for baking.
• Pack the thickened (clotted) cream into a ceramic crock or canning jar. Cover and refrigerate up to 5 days.

DEVONSHIRE CREAM FOR SCONES

Steps:

• Whip cream until soft peaks form; then add powdered sugar and whip to incorporate.
• Add sour cream and continue beating just until fluffy and well-combined.

EASY MOCK DEVONSHIRE CREAM

Steps:

• In a small bowl, beat cream cheese until fluffy. Beat in sour cream and confectioners' sugar until smooth. Add whipping cream. Beat on medium speed until combined; beat on high speed until stiff peaks form. Refrigerate until serving.