Clotted Cream

"A bit different, using rose water. Adapted from Classic Canadian Cooking. Prep time is actually cooking time; cook time is chilling time. It's best to use a cooking thermometer when making this recipe."
 
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Ready In:
24hrs 20mins
Ingredients:
5
Serves:
6
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ingredients

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directions

  • Heat mace, rose water and milk in a small sauce pan and simmer for 5 minutes.
  • Cool and strain into the egg.
  • Strain mixture into the cream.
  • Place on top of a double boiler over gently boiling water.
  • Slowly heat mixture to 165°F
  • Pour into a bowl and chill for 24 hours.

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