How to make the most delicious clotted cream at home
The ultimate weekend feeling for me: brunching with scones, jam and clotted cream. And would you like to make that delicious clotted cream yourself? I’m happy to share my recipe for homemade clotted cream with you.
I’ve tried making clotted cream, the thickened type of cream that is particularly popular in England, at home several times. But honestly: with very varying results. Fortunately, this recipe is foolproof and above all: incredibly delicious.
The recipe for clotted cream
1. Preheat the oven to 85 degrees.
2. Pour the cream into an oven dish. The layer of cream should be approximately one and a half to two centimetres thick.
3. Place the dish in the oven for twelve hours.
4. When you take the dish out, there should be a clearly visible layer on top of the cream.
5. First let the dish cool to room temperature, then place the dish in the refrigerator for twelve hours.
6. Scrape off the layer, pour the rest into a bowl and discard any liquid that remains.
7. Mix it maaaaarrrr! Mix everything thoroughly until it becomes a thick, smooth consistency.
And you’re done! I said it already: this recipe is completely foolproof; the only thing is that you really do need to take your time. But believe me: it’s more than worth it, because this is so delicious. And the nice thing is: you can also freeze clotted cream, so you always have a dollop of this divine stuff at home when you’re eating scones. Because the two really are a match made in heaven.
Clotted cream with mascarpone
It’s a bit of a cheat, but making clotted cream with mascarpone is also delicious and takes much less time. This version from Rutger Bakt is also made with whipping cream, but you add mascarpone. Whip 250 millilitres of whipping cream with a hand mixer fitted with a whisk attachment until it is softly whipped. Then add 125 grams of mascarpone and beat it into the whipped cream. And would you also like to make your own scones? Then this scones recipe from the chic Waldorf is very delicious.
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Source: Tasting Table
