Monday, December 21, 2015

One Ingredient Challenge: Clotted Cream

Part of an ongoing series of cooking from scratch. That is, we cook something from basic items that don't have multiple ingredients (e.g. store-bought spaghetti sauce includes all sorts of spices and maybe other stuff too; we'd start with tomatoes and individual spices and add them together to make our own sauce). See other challenges here.

One of the things we miss from England is the scones with jam and clotted cream. Clotted cream is virtually unknown in America. We found a recipe in the ever popular Make the Bread, Buy the Butter. This recipe is on page 70:

Ingredients: 5 cups heavy cream (not ultrapasteurized)
  1. Preheat oven to 175 degrees F. Pour the cream into a wide heatproof bowl and place in the oven. No need to cover. Let it "cook" for 12 hours.
  2. Remove the bowl from the oven, cover, and refrigerate overnight. In the morning you will have a bowl that contains 2 layers of cream--one very thick, one very thin. With a slotted spoon, scoop the thick cream into another bowl or jar. You can eat immediately, slathered over warm scones, or cover and chill for up to 5 days.
Makes 1 1/4 cups.

The toughest part of the recipe was finding the right heavy cream. All of our usual grocery stores have only ultra-pasteurized cream. We did find cream that's merely pasteurized at Wegmans. It costs more than ultra-pasteurized, even though it has been processed less. However, it was worth it because...the result was fabulous!

Final result!

Of course, we made scones to go with it and had a fancy bit of tea on Granny's birthday.

Yummy spread

A cute waitress too!

Also, I'd like to note that this is probably the ultimate one ingredient challenge, since it does indeed have only one ingredient!

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