![]() The clotted cream is the thick layer that forms on the surface, and it can be lifted off with something like a kitchen spatula/fish slice into another smaller container. As soon as it has cooled to room temperature, transfer it to the fridge for at least another 8 hours. I use a sous vide cooker (because it’s the easiest way for me to control the temperature) but you could use a domestic oven as long as you can set and maintain the required temperature reliably.Īfter the cream has been heat-treated, remove the dish from the bain-marie and allow the cream to cool. I fill the bain-marie until the level comes halfway up the side of the dish. I make mine in a small pyrex dish (with lid), suspended in a bain-marie (water bath). You need to be able to maintain a steady temperature and then to cool and chill the cream for a further 8-12 hours before lifting off the clotted cream from the residue. The fat rises to the surface and forms a crust. Eat them while they are still slightly warm if you can.Ĭlotted cream is heavy cream that has been heated to about 82☌ for around 12 hours.
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