Homemade Lemon Clotted Cream Recipes

CHEF JOHN'S CLOTTED CREAM

Chef John's Clotted Cream image

While the name doesn't exactly make the mouth water, the flavor and texture of clotted cream are the stuff of legends. The long, slow cooking sort of toasts the cream, which imparts a sweet, nuttiness that I don't think I've tasted in any other preparation. This is just delicious spread on warm biscuits or scones and topped with homemade jam.

Provided by Chef John

Categories Side Dish Sauces and Condiments Recipes

Time 20h5m

Yield 8

Number Of Ingredients 1

Ingredients

4 cups heavy cream (not ultra-pasteurized)

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.

Nutrition Facts : Calories 410.6 calories, Carbohydrate 3.3 g, Cholesterol 163 mg, Fat 44 g, Protein 2.4 g, SaturatedFat 27.4 g, Sodium 45.2 mg, Sugar 0.1 g

EASY CLOTTED CREAM

Easy Clotted Cream image

A tasty alternative to the real thing. Heavy cream is lightly sweetened, whipped until stiff, and mixed with a little sour cream for flavor. Serve with scones or fruit.

Provided by Hunter StClaire

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes

Time 10m

Yield 8

Number Of Ingredients 3

Ingredients

1 cup heavy cream
⅓ cup sour cream
1 tablespoon confectioners' sugar

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.

Nutrition Facts : Calories 126.7 calories, Carbohydrate 2.2 g, Cholesterol 45 mg, Fat 13 g, Protein 0.9 g, SaturatedFat 8.1 g, Sodium 16.4 mg, Sugar 1 g

HOMEMADE LEMON CLOTTED CREAM

Homemade Lemon Clotted Cream image

Serve this luscious lemon clotted cream with fresh baked scones, an assortment of jam (strawberry!), and fresh berries for a delightful British style tea. See my strawberry jam recipe #388115 and strawberries and cream scones recipe #428672. This homemade lemon clotted cream was recommended by British author and lifestyle expert Maureen Petrosky in the April 2011 article by People Magazine, featuring "A Royal Wedding". I hope you enjoy!

Provided by BecR2400

Categories Breakfast

Time 15m

Yield 1 cup

Number Of Ingredients 5

Ingredients

3 ounces mascarpone (or cream cheese)
1 cup heavy whipping cream
1/4 teaspoon lemon extract
3 tablespoons powdered sugar
1 lemon, zest of

Steps:

In a mixing bowl fitted with a whisk, whip the heavy cream until soft peaks, add the remaining ingredients and whip until evenly combined.
Serve lemon clotted cream with fresh baked scones, assorted jam (strawberry), and fresh berries for a delightful morning or afternoon tea, British style.

Nutrition Facts : Calories 917, Fat 88.1, SaturatedFat 54.8, Cholesterol 326.1, Sodium 91, Carbohydrate 30.6, Sugar 23.7, Protein 4.9

CLOTTED CREAM

Clotted Cream image

Provided by Alton Brown

Categories condiment

Time 5m

Yield 1 cup

Number Of Ingredients 1

Ingredients

2 cups pasteurized (not ultra-pasteurized) 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

Clotted Cream image

Make and share this Clotted Cream recipe from Food.com.

Provided by kymgerberich

Categories European

Time 8m

Yield 1 cup

Number Of Ingredients 2

Ingredients

1 cup heavy whipping cream or 1 cup devon cream
1 tablespoon lemon juice, fresh

Steps:

In the bowl of an electric mixer, beat the cream and lemon juice on medium speed until it begins to thicken, approximately 3-4 minutes. Do not scrape the sides of the bowl while mixing.
Turn the mixer to high and beat another bew minutes. You wil have a curd-like cream on top and thick cream underneath. Mix together gently. It will have the consistency of pudding before it is set.
Serve cold with ripe berries or where ever your imagination takes you.

Nutrition Facts : Calories 824.5, Fat 88.1, SaturatedFat 54.8, Cholesterol 326.1, Sodium 90.6, Carbohydrate 7.7, Fiber 0.1, Sugar 0.7, Protein 4.9

LEMON SCONES WITH CLOTTED CREAM

Lemon Scones With Clotted Cream image

Make and share this Lemon Scones With Clotted Cream recipe from Food.com.

Provided by hectorthebat

Categories Dessert

Time 22m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

225 g plain flour
2 teaspoons baking powder
1 lemon
75 g butter
2 tablespoons sugar
1 egg
50 ml milk
1 (8 ounce) jar lemon curd
200 ml clotted cream

Steps:

Preheat the oven to gas 6, 200C, fan 180°C Mix the flour, baking powder, lemon zest and a pinch of salt in a bowl. Rub in the butter with your fingertips. Stir in the sugar, egg, and enough milk to make a soft dough. Handle as little as possible to keep it airy.
Tip onto a floured surface and pat the dough out to a 2cm (1in) thickness. Stamp out as many scones as you can with a 2.5-3cm (1-1/2in) cutter, then reroll and stamp again (you should get about 20). Put the scones in the oven for 12-15 minutes, until risen and golden. Split while still warm, then cool on wire rack.
Fill the scones with lemon curd and cream. Press the tops down gently so they stick.

Nutrition Facts : Calories 148.3, Fat 5.8, SaturatedFat 3.5, Cholesterol 29.4, Sodium 113.4, Carbohydrate 20.8, Fiber 0.8, Sugar 2.3, Protein 3.2

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