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Scones und Clotted Cream zum royalen Besuch in Germany Endlich Geniessen
1 2 Next Page 1 of 2 ant3269 14 Bielefeld Posted 26 Aug 2009 Can anybody point me in the right direction in my local German supermarket,I´m after some clotted cream for my home made scones at the weekend.Is there a german equivelant ??? Or close enough to not matter !! 0 Gen 2,454 Isarvorstadt, Munich Posted 26 Aug 2009 Clotted cream is a delicacy most commonly associated with the southwest of England, in particular the counties of Devon and Cornwall. This is why you'll sometimes hear it referred to as Devonshire Cream or Cornish Cream. Clotted cream (a.k.a. clouted, scalded cream, or Devonshire cream) is a British topping made by heating cream or full-fat milk, then allowing it to cool slowly. As it cools, the cream rises to the top and "clots." Learn more: What Is Clotted Cream? What Does Clotted Cream Taste Like? Clotted cream has a rich flavor that tastes similar to butter. Clotted cream, sometimes also called Devonshire or Cornish cream, is a thick cream that often accompanies scones in the UK. The slow heating and cooling process allows the cream to separate and for the "clots" to rise to the surface. Made from cow's milk (well, cream) this is not a low fat food.
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Clotted cream scones." more. 2. Eaton Place. "Amazing tea, great red velvet, great cheescake, great carrot cake! Amaing and polite service. But especially the interior design is stunning! This is the piece…" more. 3. Lühmanns Teestube. Also known as Devonshire cream—and Devon or Cornish cream, after the two counties in southwestern England it is believed to have originated in—clotted cream is slowly thickened cream that is neither airy (like whipped cream) nor sweet. Traditional clotted cream, also called clouted cream, cornish cream, or devonshire cream, is a very thick cream that is made by slowly heating unpasteurized cream until it clots. Clotted cream has a very high fat content, around 55-65%, giving it a thick consistency and a very luxurious mouthfeel. Set the oven temperature to 180℉/85℃ or the dehydrator to 170℉/75℃ and let the cream cook for at least 10 hours. I found that I preferred the flavor and texture of the clotted cream if it baked for a full 12 hours, but that is a personal preference. If you want a thinner clotted cream, take it out after 10 hours.
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Clotted cream ( Cornish: dehen molys, sometimes called scalded, clouted, Devonshire or Cornish cream) is a thick cream made by heating full-cream cow's milk using steam or a water bath and then leaving it in shallow pans to cool slowly. During this time, the cream content rises to the surface and forms "clots" or "clouts", hence the name. [1] Although a somewhat unappetizing name, clotted cream is a delicious, thick spread that is a real treat and a ubiquitous accompaniment to scones. Famously from the southwest English counties of Cornwall and Devon, clotted cream is an essential ingredient for a traditional British afternoon tea.
Preheat the oven to 175 degrees F (80 degrees C). Pour the cream into an 8×6 inch oven-safe dish. Place the dish in the oven and bake for 12 hours. I usually put mine in the oven overnight so it is ready in the morning. Day 3. After chilled, gently skim the thick layer of clotted cream from the surface, leaving the thinner liquid behind. (It will feel like you're pulling a layer of slightly softened ice cream from the top of a layer of milk*. The skin in fine, it will soften as it is mixed into the cream.)
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Line an 8x8 (20x20cm) baking pan with parchment. Add sugar, golden syrup, clotted cream, and salt to a medium sized saucepan. Set heat to medium and whisk mixture until everything dissolves and is well combined. Bring to a boil over medium-high heat. If it looks like it will boil over, turn down heat a bit. Clotted cream, or English Clotted Cream, is a classic British spread and is reckoned that it was first introduced to England by Phoenician settlers around 2000 years ago. South West England in particular the countries of Devonshire and Cornwall have a long history with clotted cream and are always known for clotted cream production.
