Cornish Clotted Cream
Source of Recipe
the web
Choose a wide, shallow earthenware pan.
Strain very fresh milk into this
leave to stand,overnight in summer
or for 24 hours in cold weather.
Then slowly, & without simmering,
raise the temperature of the milk
over a low heat until a solid ring
starts to form around the edge.
Without shaking the pan, very carefully
remove it from the heat and leave overnight,
or a little longer,in a cool place.
The thick crust of cream can then be
skimmed off the surface
with a large spoon
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