Clotted Cream

Clotted Cream

Clotted cream is originally from England and it is a thicker cream. To make clotted cream, you need a day in advance - it is great with scones.


Step 1
  • Pour the cream into a bowl and place it in a saucepan of simmering water. Let it simmer for 1½ hours without a lid. Do not stir the cream and do not boil.
Step 2
  • Remove the bowl and leave it in the refrigerator for at least 12 hours. Spoon out the thick cream with a spoon. Stir it slowly till it becomes smooth.


Whipped cream
600 ml