Cooking with Clotted Cream: A Rich and Creamy Delight (2024)
Clotted cream is a traditional English breakfastalternative with a rich fat content and a nutty, creamy flavor.
History of Clotted Cream
Clotted cream dates back to old English days.The origin of clotted cream is a bit uncertain, but despite its occluded origins, its production is mostly associated with southwest England. Cornwall and Devon are the two counties most often associated with clotted cream. The famous Devon cream tea and the Cornish cream tea derive their names from these counties. Famously, in 1998, the term “Cornish Cream Tea” became a Protected Designation of Origin (PDO) by European Union directive. A cultural tradition in southwest England is to send tins of clotted cream to their friends and relatives in other parts of the British isles. Outside of England some deep-rooted clotted cream lineages can also be found in France and Ireland.
The Flavor of Clotted Cream
Clotted cream is made by gently heating heavy cream over a long period of time so that the whey separates from the fat. The fat solidifies on top of the container in which it is heated and is scraped off to be enjoyed as clotted cream. Clotted cream has a rich and nutty flavor with a creamy texture and subtle saltiness. For those who have never enjoyed clotted cream the taste falls somewhere between whipped cream and butter.
With a minimum butterfat content of 55%, clotted cream is high in fat with a rich mouthfeel. While not advisable to enjoy copious quantities of clotted cream daily, it does possess a good amount of vitamins A, B12, and D, calcium, magnesium, protein, zinc and phosphorus.
Culinary Benefits of Clotted Cream
Where to start? Let’s start with the most famous culinary item for which clotted cream is used. The Devon Cream tea or the Cornish Cream tea is specifically made with clotted cream. Clotted cream is served with scones, tea, and jam. It is a delightful traditional Southwest English breakfast. Clotted cream is also used as an accompaniment in both hot and cold desserts. In Southwest England, clotted cream is used in the production of ice creams and fudge.
Clotted cream is also used in some savory dishes, namely risotto and egg dishes. Try stirring clotted cream into our Spring Risotto for added richness and flavor.
In India, clotted cream is known as malai. It is widely eaten for breakfast along with tea and bread. Malai sometimes is sprinkled with sugar to give it a sweet, nutty taste. Other culinary uses of clotted cream can be seen in meringues, caramel sauce, and also in clotted cream truffles.
Storage
Clotted cream should be kept in a sealed container and can be stored for up to two weeks. Clotted cream must remain refrigerated when not used or it will start to go bad. If properly refrigerated, clotted cream does last up to 14 days, but normally once opened it tastes best when consumed within 4 days.
To make a tasty dish with sauce, replace the fresh cream traditionally used to coat a veal or turkey escalope with clotted cream. Add some mushrooms and a little garlic and spices for a simply delicious result! To accompany your meat, make mashed potatoes to which you add a spoonful of clotted cream.
Clotted cream is too thick to use in or on a cake and cannot be whipped like heavy cream. Whereas heavy and light cream can be cooked, clotted cream cannot.
Please refrigerate your cream as soon as it arrives. It is sent out frozen to ensure it remains fresh. It is best consumed within 7 days of your order being dispatched.
In the U.K., it's common to serve a dollop of clotted cream with fresh strawberries or other summer berries. You can use clotted cream in place of butter to accompany baked goods such as muffins and quick breads. Additionally, In the U.K., it's used to make confections such as fudge, ice cream and truffles.
Can you put clotted cream in coffee? Clotted cream is too heavy for coffee, but single and double cream can be used. To float double cream on top add some sugar to the coffee and lightly whip the cream first.
Clotted cream has a unique taste, often described as being similar to a high-quality unsalted butter. It can also have nutty notes from the milk's long cooking time. When it comes to texture, clotted cream could be compared to softened cream cheese, with the richness falling somewhere between butter and whipped cream.
With its ultra-thick consistency, clotted cream can even be mistaken for butter. But butter is churned, rather than separated, and while clotted cream may be closer to butter in terms of fat content, its flavour is more milky than buttery.
Crème fraîche has a sour flavour, giving it a distinctive taste that is very different from that of clotted cream, which has a nutty flavour from being heated and a buttery richness.
Its exclusivity extends beyond England, however, as clotted cream is technically illegal in America. Why? True clotted cream is made with unpasteurized milk, and the FDA officially banned the distribution of any milk or milk products that haven't been pasteurized in America in 1987.
"The Canadian Government" has not allowed companies the quota to import Clotted Cream from England. If/when independent retail locations import Clotted Cream they would be (and are) subject to a tax and tarrif around 70% of the retail price of the cream.
Both creams were very similar, but we found that the folded mascarpone cream mixture tasted a bit more like clotted cream. In the bowl of an electric stand mixer fitted with a whisk attachment or large bowl with a handheld electric whisk beat the heavy cream and confectioner sugar until medium to stiff peaks form.
An average rule of thumb is Clotted cream can be kept in a sealed container in the refrigerator for up to two weeks. Once opened it lasts for approximately 4 days, depending on how you refrigerate it. Unopened clotted cream will keep for longer, up to 14 days.
It's meant to be eaten cold, or at least room temperature. It's definitely not meant to be eaten warm. If you don't want to eat it stone cold, take the amount you plan on using out of the fridge a couple of hours before you want to eat it.
Clotted cream won't be a good substitute for crème fraîche in dishes where it will be boiled or combined with acids since it might curdle, but it will be an effective substitute as a topping.
Introduction: My name is Rueben Jacobs, I am a cooperative, beautiful, kind, comfortable, glamorous, open, magnificent person who loves writing and wants to share my knowledge and understanding with you.
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