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RECIPES
Clotted Cream
Serves 8 Servings or 1 cup
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Courtesy of Queen’s Cuisine’s Jane Muscroft | Photo by Carmen Troesser
November 2011

Clotted Cream
Read the article: Butter's Revival: How the kitchen’s most versatile workhorse is making a comeback

INGREDIENTS

2 cups heavy cream (not ultra pasteurized)

PREPARATION

• Preheat the oven to 180 degrees.
• Open carton and warm the cream in microwave for 1 minute.
• Pour the cream into a 9-inch square, 2-inch deep, ovenproof dish. Cover with foil. Place in the oven and leave for 8 hours, or overnight.
• Gently remove from the oven and leave to cool on the countertop. Transfer to the refrigerator.
• Once cold, spoon off the top layer of clotted cream and refrigerate until ready to use.
• Spread clotted cream on baked goods such as scones or English crumpets.

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