A royal discovery: Clotted cream

May 9, 2011 

With a friend in town and an anglophile in the office, I decided to host a "watch the royal wedding" party a couple of weeks ago.

I got up early, early and made some of my scones for breakfast. But what to include as a topping? I personally like scones with fruit in them and nothing on top, but tradition demands lemon or some other kind of curd, or jam, or clotted cream.

So I searched the internet to find out just what clotted cream consisted of and could I make it? Turns out, the answer is a resoundingly simple yes!

You take heavy cream, add a bit of sugar and some lemon juice to make the cream clot. Then you set it aside and let the citrus do its work.

I made mine just after I put scones in the oven and 20 minutes later, had some yummy clotted cream to serve with warm scones for breakfast.

My friend Courtney, in town for a visit, pronounced that she would never again whip cream because the clotted was just as good and sooo much easier to prepare!

Here's the recipe I found on Cooks.com. Clotted cream can be used as a substitute for anything you use whipped cream for. Just be sure to give it a stir before serving!

Clotted cream (makes 1 cup)

1 cup heavy cream 1 tsp (rounded) sugar (you might want a little more. I don't think it needs much) 2 tsp lemon juice

Combine all three ingredients and then let sit on the counter. The recipe says 8 to 10 hours or overnight, but I found that 30 minutes does the trick. It should be refrigerated after it clots, however, if there is any left over.

Enjoy!

The Sun Herald is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere in the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

Commenting FAQs | Terms of Service