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Old 05-22-2005, 10:38 PM   #1
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Clotted/Double cream

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?

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Old 05-22-2005, 10:47 PM   #2
 
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I'm not real sure how clotted cream is made, but it's wonderful on berries and scones.
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Old 05-22-2005, 10:49 PM   #3
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fabulous! the berry bushes in my yard will be in full bloom in a few months!
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Old 05-22-2005, 10:59 PM   #4
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Here's some info.

Clotted cream or Devonshire cream is a thick cream made by slowly heating rich, unpasteurized milk to about 82 degrees Centigrade and holding it that temperature for about an hour. A very thick, yellow layer of clots or coagulated clumps of cream forms on the top. It has a minimum fat content of 55 percent.

Mexican crema is similar to creme fraiche or sour cream.
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Old 05-22-2005, 11:16 PM   #5
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thanks for the info, kansas!
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Old 05-22-2005, 11:36 PM   #6
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luvs, it is like if you've always had skim milk in your coffee and then someone puts heavy cream in one day. You will love it, but make sure to make fresh scones the day you open it. When you taste it you will be hooked!
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Old 05-22-2005, 11:49 PM   #7
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OH! i know what you mean! like the first time i put heavy cream in my cream of wheat instead of milk!
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Old 05-22-2005, 11:51 PM   #8
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Exactly. It is that good.
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Old 05-23-2005, 12:10 AM   #9
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It's yummy stuff. When we added our British section in the website, it was new to me, too. We sell both clotted and double Devon cream. Clotted cream has a bit more butter fat...They're both white, not yellow. You can use it like butter on scones, waffles, pancakes, and then top with preserves. Have that with a cup of tea and you're having "cream tea". Incredibly yummy and decadent!
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Old 05-23-2005, 03:50 AM   #10
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There is a good-natured rivalry between Cornwall and Devon about the origins of clotted cream... Personally, I think the Cornish stuff is best - perhaps I'm biased though as we try to get down to Cornwall at least once a year! A Cornish cream tea, 2 freshly made scones, butter, strawberry or raspberry jam and clotted cream - with a pot of tea..... a 'tea' which makes a meal!

Clotted cream is really wonderfully versatile. Added to a rice pudding, it give a depth of flavour that cream and milk alone cannot achieve.

Use half clotted and half double cream to make an apple snow pudding....

It's rich, so you need to use it judiciously - not in coffee or tea for instance, as it would just give you fatty globules on the surface of the hot drink

PS Thier - I've never seen white clotted cream..... here it is usually yellow with a 'crust' on the top... Double cream however, is white!
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