Made This Recipe? Add Your Photo
I love clotted cream from England, but it's hard to get here in the US. I found this recipe in a book from the Stars Restaurant, and it comes as close as anything I've tried to real clotted cream. This is a great (IMO, essential) spread for scones and muffins.
- Put all the ingredients in a stainless steel bowl and whisk until the cream holds its shape.
- Refrigerate the cream until ready to use.
- Double cream should be used within an hour after it is made.
- If you wait longer, you will need to re-whip it slightly.