Real African Dishes: [MC-AllEthnic-Recipes] Clotted Cream - British ; 2g Carbohydrate; 0g Dietary Fiber

Sunday, March 4, 2012

[MC-AllEthnic-Recipes] Clotted Cream - British ; 2g Carbohydrate; 0g Dietary Fiber

* Exported from MasterCook *

Clotted Cream - British

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Condiment LowerCarbs

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 cups heavy cream -- not ultrapasteurized

Preheat the oven to 175F.
Pour the cream into a wide heatproof bowl and place in the oven. No need
to cover. Let it "cook" for 12 hours.

Remove the bowl from the oven, cover, and refrigerate overnight. In the
morning you will have a bowl that contains 2 layers of cream - one very
thick, one very thin. With a slotted spoon, scoop the thick cream into
another bowl or a jar. You can eat it immediately, slathered over warm
scones, or cover and chill for up to 5 days.

Makes 1 1/4 cups (20 one-tablespoon servings)

AuthorNote: Clotted cream, the traditional British accompaniment to
scones, is like the love child of butter and whipped cream, and it's
almost worth traveling to England just to eat it. ... I had given up when
I got my hands on a copy of "The One-Block Feast" by Margo True and the
staff of Sunset Magazine. This superb magazine is just one reason why I
recommend buying that book.

Cuisine:
"British IslesEnglish"
Source:
""Make the Bread, Buy the Butter" by Jennifer Reese, 2011"
S(Formatted by Chupa Babi):
"Feb 2012"
Yield:
"1 1/4 cups"
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Per Serving (excluding unknown items): 205 Calories; 22g Fat (94.5%
calories from fat); 1g Protein; 2g Carbohydrate; 0g Dietary Fiber; 82mg
Cholesterol; 22mg Sodium. Exchanges: 0 Non-Fat Milk; 4 1/2 Fat.

Nutr. Assoc. : 0