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    CLOTTED CREAM

    This recipe comes close to the real thing. Serve with warm scones.

    List of Ingredients




    2 cups heavy cream

    Recipe



    Cook cream in top of double boiler over simmering water until reduced by about half. It should be the consistency of butter, with a golden"crust" on the top.
    Transfer, including crust, to bowl. Cover and let stand 2 hours, then refrigerate at least 12 hours.
    Stir crust into cream before serving.
    Keep unused portions refreigerated, tightly covered, for up to 4 days.

    Makes 4 servings
 

 

 

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