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 BBS: The GWE BBS [ASV/CIN]
Date: 04-16-39 (10 19)             Number: 398
From: ZOGAN #188 @5465*3           Refer#: NONE
  To: ALL                           Recvd: YES 
Subj: Clotted Cream                  Conf: (37) Home Cooki
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RE: Clotted Cream...
BY: Tarot #1 @8862 VirtualNET Thru Gateway #2 @16450

 Hi Tarot---you may have to look for canned Devonshire Clotted cream or for 

the bottled one at expensive gourmet stores.

 I do have a creme fraiche recipe...

  1 pint heavy cream
  1 tbl. sour cream preferably with live    culture

  Stir together & let sit covered at room temperture for 24 hours. 

Refridgerate for a few hours, & it should be the consistancy of a sauce or 

clotted cream. Stir to mix before serving.

     Regards, Zogan
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 BBS: The GWE BBS [ASV/CIN]
Date: 04-20-32 (52 19)             Number: 383
From: MORGANA #1 @13609*3          Refer#: NONE
  To: ALL                           Recvd: YES 
Subj: Clotted Cream                  Conf: (37) Home Cooki
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RE: Clotted Cream...
BY: Tarot #1 @8862 VirtualNET Thru Gateway #2 @16450

ŻDoes anyone have a recipe for Clotted Cream?

Well, here is recipe written for clotted cream that was published in a local

paper a couple of years ago.  (I knew I clipped it out for some reason)

Clotted Cream

Buy 500 millilitres of whipping cream as fresh as possible. (this is absolutely

imperitive or instead of 'clotting' the cream will go sour. If you access to

real farm cream, so much the better)

Pour the cream into a small pan.  Half fill a larger pan with water.  Then

place the larger pan on the stove.  Put the cream filled pan into the one

containing the water.  It should float.

Turn on the heat and keep it simmering only.  DO NOT BOIL!!!.  If you can't

quite put your finger in the water comfortably, then it is hot enough.  Let the

cream sit in the hot water for 1 hour, then turn the stove off and put the pan

containing cream in the fridge, trying not to shake or disturb it.  Leave it

there for an minimum of 8 hours and a maximum of 12.

Then skim off the thick crust of cream, using a large flat straining spoon.

If you have mand it properly, you should have bluish skimmed milk left ofer..

If you  seem to have cream liquid left, begin the process again.  For taste's

sake, the cream should be eaten as fresh as possible, but clottted cream will

keep up to a week in the fridge.  It can be served with bread, rolls, or oat

scones topped with raspberry jam...

  /\/\
 /   /organa, Lady of Avalon