Clotted cream recipe ππ»ππ»ππ» be sure to find a heavy cream that is not ultra pasteurized or it will not clot! Two cups Heavy cream with atleast 36% fat A glass baking dish Pour the heavy cream into the glass baking dish and bake at 180Β° for 12 hours when itβs done remove it from the oven and set it on the counter to cool off for one hour cover in plastic wrap and store in the fridge for another 12 hours. When itβs done Poke a hole in the cream and drain the whey and set it aside to make scones with then put your clotted cream into a container or bowl and itβs ready to serve
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