Clotted cream
Clotted cream (cornish: dehen molys, sometimes called scalded, clouted, devonshire or cornish cream) is a thick cream made by heating full-cream cow's milk using steam or a water bath and then leaving it in shallow pans to cool slowly. during this time, the cream content rises to the surface and forms "clots" or "clouts", hence the name. it forms an essential part of a cream tea. although its origin is uncertain, the cream's production is commonly associated with dairy farms in south west england and in particular the counties of devon and cornwall. the current largest commercial producer in the united kingdom is rodda's at scorrier, near redruth, cornwall, which can produce up to 25 tons...
Source: Wikipedia
:max_bytes(150000):strip_icc()/ClottedCreamSpruce2-08aa18ea658b4496bc4d5e12a071ffcf.jpg)
:max_bytes(150000):strip_icc()/4500269-chef-johns-clotted-cream-Chef-John-1x1-1-95be4da0204747e79700ae0c938d3792.jpg){kind=spacer}
