Everyone remembers the plain scones I posted yesterday, right?
Homemade Clotted Cream
Prep: 5 minutes mins
Total Time: 5 minutes mins
Servings: 10 servings
Ingredients:
1/2 cup heavy whipping cream or heavy cream, double cream
1 tablespoon confectioner’s sugar (powdered sugar)
8 ounces Mascarpone Cheese or cream cheese at room temperature
Directions:
In the bowl of a stand mixer or with a hand mixer, whip the cream and confectioner’s sugar until medium soft to stiff peaks form, depending on your preferences.
Gently fold in the softened, room-temperature mascarpone cheese until just combined. You don’t want to deflate the cream you’ve whipped! The mascarpone must be at room temperature, or it will not incorporate smoothly.
Store in an airtight container for up to 4 days in the refrigerator.
Notes:
Whipping Cream: Use the highest-fat cream available (36%+). Avoid ultra-pasteurized if possible.
Storage: Best made the day of serving, but keeps up to 3 days in the fridge. Bring to room temperature before serving.
Serving: Traditionally served with scones and jam at afternoon tea. Spread jam first (Cornish style) or cream first (Devon style).
How it differs from the traditional: Texture is smoother than authentic clotted cream, but very similar in taste.
Use the highest-quality cream (at least 36% fat) for the best flavor.
Mascarpone gives this recipe its rich texture; although in a pinch, softened cream cheese can also work.
Serve at room temperature for the most authentic feel.
Nutritional Facts:
Calories: 146kcal | Carbohydrates: 2g | Protein: 2g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 36mg | Sodium: 16mg | Potassium: 11mg | Sugar: 1g | Vitamin A: 492IU | Vitamin C: 0.1mg | Calcium: 40mg | Iron: 0.01mg
Recipe courtesy of 31 Daily.com
