Prep 1 min
Cook 0 mins
Rosie Lee's was a tea-house opposite the University of Ottawa. Atleast once a week, 'the girls' would all troop over there at around 4 and have a proper 'Cream Tea'. Scones dolloped with double cream and preserves were always on the menu, along with a perfectly brewed cup of Earl Grey. Perfection.
- In a jar with a lid, combine cream with buttermilk and shake, covered tightly, for 1 minute.
- Let mixture stand, wrapped in a thick towel, at room temperature for 12 hours, or until it is very thick, but still liquid.
- Serve with scones and strawberry or raspberry preserves.
I started this at 6:30AM & at 7:00PM it was just whipping cream with bits in it. Now that may be caused by our rather cool Spring & my "room temperature" is too low. It had "doubled" by next morning. I was expecting the sweetness of the "clotted" cream they serve at high tea in jolly old England; although it tasted good, it was more like thick sour cream. I'm going to sweeten with some powdered fruit sugar next time. Thanx Evelyn!
This is a fairly common recipe for making creme fraiche (similar to sour cream) and it usually is supposed to stay in a warm place for 12 to 24 hours. I'm planning to try it later this week. I think you are right about possibly trying to make this and adding some form of sweetener. Won't be the real thing but may be a good substitute. Hope this works for you.
Perishable items (ie. milk & cream) are not to be left out of the refrigerator for more than two (2)hours, not 12! What you are eating is spoiled, rancid milk. That is why it tastes like sour cream & it needs sugar.