Recipe:
4 ounces mascarpone
1 cup (240 ml) heavy whipping cream
1 teaspoon pure vanilla extract
1 or 2 tablespoons granulated white sugar
Zest of lemon or lime (optional)
Printer Friendly Page
Instructions:
Place all the ingredients in a large bowl and beat until the mixture holds its shape and looks like softly whipped cream. Use right away or cover and refrigerate the cream until serving time.
Makes about 1 1/2 cups. Preparation time 15 minutes.
Description:
Devonshire (or Devon) Cream is a clotted cream produced commercially in Devon Cornwall and Somerset England. It is a thick, rich, yellowish cream with a scalded or cooked flavor that is made by heating unpasteurized milk until a thick layer of cream forms on its surface. The milk is then cooled and the layer of cream is skimmed off. Clotted cream has 55-60 percent fat content and is so thick it does not need to be whipped.
Now this technical description may tell us what it is and how it is made but it does not adequately describe its wonderful sweet flavor or how it makes the perfect accompaniment to scones with jam. If you haven't tried it I would recommend hunting it down as, unlike years gone by, it can now be found in specialty food stores and even some mainstream grocery stores are stocking it. You can also buy it through mail order below.
If you have access to unpasteurized cream, the 'Joy of Cooking' tells us how we can make our own clotted cream. (I have never tried this as I cannot seem to find unpasteurized cream in grocery stores.) Begin by taking unpasteurized cream and letting it stand for about 12 hours (during the winter months) or 6 hours (during the warm summer months). Then to sterilize the cream; place the cream over very low heat (do not boil) until rings form on the surface of the cream. Store in a cold place for at least 12 hours and then skim the thick clotted cream from the surface of the cream. You now have homemade Clotted Cream.
Barring the fact you cannot make your own or buy the real thing, this recipe makes a nice substitute to go with your scones. It consists of beating mascarpone and whipping cream with a little sugar and vanilla extract. For those who are unfamiliar with Mascarpone, it is a soft unripened cheese that belongs to the cream cheese family. It comes from Switzerland and Italy and is a thick, rich, sweet and velvety, ivory-colored cheese produced from cow's milk that has the texture of clotted or sour cream. Its delicate and mild flavor is great with fresh fruit and is probably best known for its use in Tiramisu. Produced mainly in the fall and winter it is sold in plastic tubs and can be found in specialty food stores and in the deli section of some grocery stores.
Back To Top
Contact Us
Privacy Policy
Disclaimer
References cited may include a link to purchase the referenced book or item on Amazon.com. Joyofbaking.com receives a commission on any purchases resulting from these links.
Copyright 1997 to 2024 iFood Media LLC
FAQs
Clotted cream originated in southwest England and has become a traditional British topping for baked goods at afternoon teas. Depending on which county the product was made in, it's also sometimes called Devonshire/Devon cream or Cornish cream.
Does Devon clotted cream need to be refrigerated? ›
Do I have to refrigerate this Clotted Cream? Yes and No - what is unique about this product is that it is shelf stable and does not require refrigeration until it has been opened. As you may remember the Clotted and Double Cream we carried previously had to be refrigerated at all times.
How to get clotted cream in america? ›
While states are able to make some of their own rules regarding raw and unpasteurized dairy, the distribution of such products is banned by the FDA, so you'll have a hard time finding clotted cream in any U.S. grocery store. Therefore, usually, the best way to get your hands on some is to make it yourself.
How do you eat Devonshire cream? ›
Across the United Kingdom, clotted cream is typically served with scones, especially as part of traditional afternoon tea. In Devonshire and Cornwall, clotted cream gives afternoon tea its namesake of cream tea, where it's served with scones, light sandwiches and miniature desserts.
What is the American equivalent of clotted cream? ›
To be true clotted cream it has to have a minimum fat content of 55%, although most of the clotted cream made in England leans towards a rich 64%. As you can probably tell from these numbers it is not the healthiest thing in the world. In the U.S, clotted cream would be classed as butter due to its high fat content.
Who makes the best clotted cream? ›
Things we make
Rodda's is now considered the most loved Cornish clotted cream brand in the world, being enjoyed from Land's End to John O' Groats and as far away as Australia and Asia.
Are you supposed to whip clotted cream? ›
No. If done right, the consistency will already be thick and creamy with no extra whipping required.
Do you put clotted cream first or jam? ›
According to research, what's widely known as the “Devon method” is putting your clotted cream on first and covering that up with jam whereas the “Cornish method” involves spreading your scone with strawberry jam and then topping that layer with clotted cream.
Can you eat clotted cream 2 days out of date? ›
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.
What do the British call clotted cream? ›
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.
Where can I buy clotted cream in the USA? If you'd rather buy clotted cream than make it, try Trader Joe's, Whole Food or Wegmanns. Or grab a jar of clotted cream here on Amazon.
Is clotted cream just whipped butter? ›
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.
Can you put clotted cream in coffee? ›
Unopened, our Clotted Cream has a very long shelf life, once opened it must be refrigerated and eaten within a few days. Can you put clotted cream in coffee? Clotted cream is too heavy for coffee, but single and double cream can be used.
What is special about Devonshire cream? ›
It is a thick, rich, yellowish cream with a scalded or cooked flavor that is made by heating unpasteurized milk until a thick layer of cream forms on its surface. The milk is then cooled and the layer of cream is skimmed off. Clotted cream has 55-60 percent fat content and is so thick it does not need to be whipped.
Is clotted cream healthy? ›
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.
What is clotted cream called in England? ›
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.
What is the US equivalent to double cream? ›
The British use double cream in recipes the way we use heavy cream or whipping cream here in the US, but they also allow it to accompany dessert the way we might use ice cream.
What is the difference between Cornish and Devon clotted cream? ›
Differences Between Cornish and Devonshire Clotted Cream
Both Devonshire and Cornish clotted cream is produced using the same or similar methods, the main difference comes from the cows pastures (the better the cows diet the better the clotted cream).
Why is clotted cream not sold in Canada? ›
Importing Clotted Cream from the United Kingdom requires a permit to import. "The Canadian Government" has not allowed companies the quota to import Clotted Cream from England.
