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Old 05-24-2005, 02:21 AM   #11
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Hmm...We sell Somerdale, and it looks just like a creamy white to me. I'll have to open another one and look again!!! Thanks for the excuse, Ishbel.
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Old 05-24-2005, 03:29 AM   #12
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The most famous Cornish clotted Cream is Rodda's - here's a photograph - as you can see it has a distinct yellow colour!

http://www.pastyman.com/clotted-cream.php
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Old 05-24-2005, 05:00 AM   #13
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If you can find it, some brands have flavored clotted cream. One particular brand (I don't remember the name) has a Grand Marnier flavored version that is really good.
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Old 05-24-2005, 02:19 PM   #14
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Ishbel, what is Apple Snow Pudding?
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Old 05-24-2005, 05:19 PM   #15
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I'm not sure if that's its REAL name, but its what my mum used to make.

Cook some sliced and peeled cooking apples in a very little water and sugar until they are fluffy.

Make some English-style custard (creme patisserie) and allow it to cool - and then fold the cold, fluffy apples into the custard mixed with about half clotted cream.... Chill for at least half an hour and then just before serving, crumb some Ratafia biscuits on top

I sometimes use stewed gooseberries or rhubarb. Just make sure you don't incorporate too much juice into the custard/cream/fruit mix!
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Old 05-24-2005, 08:15 PM   #16
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That sounds yummy!
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Old 05-24-2005, 08:54 PM   #17
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yes, it sure does. i bought a jar of devon cream tonite. it is really rich!
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Old 06-16-2005, 04:20 PM   #18
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Ishbel... do you think clotted cream is very sweet compared to other creams (creams of the UK specifically)? The reason I'm wondering is we use a Turkish (dh is Armenian, born and raised in Turkey) cream called "kaymak" here and on our trips to UK he always says clotted cream reminds him of this. But kaymak is used to "unsweeten" very sweet desserts. I don't always understand the reasoning, but he was saying that clotted cream wasn't sweet. I thought it was sweet enough. Just wondering what your opinion is.

I don't know much about British cuisine, but love eating it.
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Old 06-16-2005, 05:28 PM   #19
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I don't think it's very sweet - I think the texture makes it less 'cloying' than say, double cream, or a whipping cream, in my view. So i'm with your husband on this!

All I know is: add scones, good jam and a pot of Earl Grey tea - and it's heavenly!
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Old 07-03-2005, 04:33 PM   #20
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Quote:
Originally Posted by luvs_food
what is clotted cream? i found it in the store recently. it's not refrigerated and is grouped with the English and British foods section. it's really thick. i'm curious. the name is horrible but is the product good? if so, i think i'm gonna buy it. what do you put it on or in?

another question. what is the 'table cream' found in the Mexican foods section?
luvs_food - if it isn't refrigerated, is it tinned? I've only ever seen fresh clotted cream in this country.

I love it in rice pudding (on any hot pudding really) and also with ice cream - because I'm deeply greedy. There used to be an ice cream shop in Mevagissy (Cornwall) that sold huge ice cream cones with a great big dollop of whipped clotted cream on top. Heaven.
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