Devonshire or Clotted cream, I’ve heard it described as “either the creamiest butter you’ve ever had or the butteriest cream you’ve ever had”. Impossible thick, creamy and luxurious, on fresh Scones, with Roasted Strawberries, or Blueberry Compote, it’s quite possibly the best thing you’ve ever had in your life.
The origins of Clotted Cream date as far back as the year 997, when the monks of Tavistock Abbey had their Abbey ransacked by the Vikings. With help from the Earl of Devon, the monks compensated the laborers that rebuilt the Abbey with bread, strawberry preserves, and clotted cream.
Although the Clotted Cream is a very easy, one ingredient recipe, with only about 5 minutes of actual work involved. It takes a full 24 hours to fully develop, so if you plan on an afternoon tea party on Sunday you need to start you’re clotted cream several days in advance.
Here’s how you make an authentic Devonshire or Clotted Cream:
- 2 Pints Heavy Whipping Cream
-Pour cream into a wide shallow casserole dish, the cream should be about one inch deep
-Place the casserole in a low-temperature oven, 175F, for 12 hours
-Remove from the oven and let cool to room temperature, cover and refrigerate overnight
-Spoon the Clotted cream into a shallow butter pot, do your best to keep the crust intact (you can mix it together, but I like the look and texture of the crust)
As far as how long this keeps, I would stick with the original expiration date on the bottle of cream. Cheers.