Cornish Recipes - Cornish Clotted Cream

Clotted cream can infact be made at home. This tradional cornish cream is best made from unpasturaised full cream milk. But if you don't have accsess to a cow or raw milk it can be made using UNhomogenized double cream!

Ingredients:

1 pint of fresh whole milk

or unhomogenized double cream

Method:

1. Pour the milk or cream into a shallow pan ( or an oven proof dish)

2. If you're using milk you must let it stand for 24 hours first before continuing!

3. Preheat the oven to 80'c (180F)

4. Put the pan or oven proof dish into the oven for around an hour or until the surface has become thick and yellowish.

5. Now the cream needs to throughly cool (Note: do not put not freezer at this point)

6. Skim off the thick cream from the top and put into a seperate dish for storage. Store in the refigerater for upto 3 days.

See Cornish Cream Tea for a serving suggestion.

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N.B - Raw milk is unsuitable for pregnant women.