Clotted cream 2 ways
Oven slow bake:
500ml heavy/double cream
1. Preheat oven to 85°C
2. Pour cream into large dish so that the cream is between 1/2-1” height, the la egg er the surface area the better.
3. Bake for 12 hours.
4. Let cream cool to room temperature and refrigerate overnight.
5. Remove the thick top layer and discard any watery liquid /whey that pooled at the bottom or use it to make scones.
6. Give it a whisk to cream a creamy and smooth consistency and serve.
7. Can be refrigerated up to 5 days.
Stovetop:
500ml double cream (48% fat)
20g European high fat butter (40g if using 30% fat cream)
1. Put the cream and butter in a large wide heavy based saucepan and place over a low to medium heat. Stir constantly with a wooden spoon until it reaches a simmer.
2. Don’t let it boil over and keep stirring so it doesn’t catch on the bottom.
3. Let it reduce by half – about 30 minutes.
4. Once it has reduced, pour into a shallow dish, the more surface area the better !
5. Let it cool, before covering and chilling in the fridge overnight.
6. Store refrigerated in an airtight container for up to 5 days.
