"Clotted Cream" - Simple Version
Time
Preparation time: 15 min.
Rest period: 3 hours
Total preparation time: 3 hours 15 minutes
Anyone who has ever enjoyed an English "afternoon tea", will always remember the thick yellow cream - clotted cream - which is served with the pastry scones and strawberry jam.
Here I have a simple recipe reminiscent of the original. This tastes very good, does not even want to compete with the original ... so nothing for purists who only apply the only true version.
Simple version of the English thick cream "Clotted Cream": So far, all subjects have found it very tasty:
ingredients
- 2 cups (about 400 g) of creme fraiche
preparation
- You need two pots; a little one that fits in a big one.
- The big pot is filled with water, placed on the stove. The water is brought to a boil. The second pot is placed in the first.
- 2 cups (about 400 g) of creme fraiche are now stirred in the water bath, with a whisk or an electric stir bar. So long, until only half the amount of crème fraîche is in the pot, so it was reduced. Finally, the surface looks yellowish-brownish.
- Now the mass comes for 3 hours in the refrigerator and is then once again vigorously pitched.
- In the meantime, you can prepare your English pastry - it also tastes good with German apple pie!
- The cream is almost cut firm, very rich in content and delicious.
- Small portions are enough per person!
