There is nothing like freshly made clotted cream. However it does take a while. If you are looking for alternatives in your local super market I recommend visiting an oriental one that sells "kaymak". It's more accessible than ready-made clotted cream outside the United Kingdom and has a wonderful taste.
List of ingredients:
500 ml fatty cream (at least 32% fat)
a big flat casserole dish (the thinner the layer of cream, the faster it's done!)
Patience acquired: a lot
Skill level: beginner
Baking time: 4-5 hours
Oven temperature: 100 °C (210 °F)
Put the cream in the casserole dish. Shove it in the middle of the oven and turn on the heat to 100°C. Make sure it doesn't boil! Check every once in a while and slowly skim off the skin (turns to a light golden caramelized texture). Repeat until there's nothing left except for a little fluid. You might have to repeat it 4-5 times. Let the skimmed skin cool down at room temperature before serving. You can store it in the fridge for about 5 days or just put it in the freezer so you can serve it a bit more spontaneously.
500 ml fatty cream (at least 32% fat)
a big flat casserole dish (the thinner the layer of cream, the faster it's done!)
Patience acquired: a lot
Skill level: beginner
Baking time: 4-5 hours
Oven temperature: 100 °C (210 °F)
Put the cream in the casserole dish. Shove it in the middle of the oven and turn on the heat to 100°C. Make sure it doesn't boil! Check every once in a while and slowly skim off the skin (turns to a light golden caramelized texture). Repeat until there's nothing left except for a little fluid. You might have to repeat it 4-5 times. Let the skimmed skin cool down at room temperature before serving. You can store it in the fridge for about 5 days or just put it in the freezer so you can serve it a bit more spontaneously.
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