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Clotted cream

I first encountered clotted cream on a trip to Cornwall with my dad when I was 8, and I loved it. Living in Switzerland, it is unavailable here, so it was always only an occasional treat on trips to the UK. And then I moved to Scotland and discovered that I could have it whenever I wanted. And I learned to make scones. Hey Diddle Diddle! It never occurred to me though - growing up with it as a treat, with it commonly available for 6 years in Scotland, or since it has again become an occasional treat - that clotted cream was something I could actually make at home. With minimal faff or effort involved.

And then I read somewhere about how simple it actually is and I had to try it. I read a couple of recipes and other people's accounts of making it, and the difference between making clotted cream and cornish cream, and then decided to try it for myself. The biggest impediment was picking a time when I could have it in and out of the oven at low temperatures for several days. Other than that though, it is the simplest "recipe" I think I have ever tried.

Here goes. Heat cream at very low temperature for several hours (10-12). Turn off the oven and leave in, cooling oven overnight. In the morning, move the cream to the fridge. Allow to cool completely for several more hours, then scoop off the solid cream. There will be a slight skin or crust over the top, which is completely normal.

It came out beautifully! I can't believe how simple it actually was once the veil was lifted. There are a few foods like that that I've enjoyed de-mythifying over the last few years, but this has to be the simplest....I am tempted to start playing around with this a little, like flavouring the cream beforehand for example. I would also like to try it as an ingredient in other dishes and see how it compares to using butter or regular cream.

And then, of course, I had to make scones to go with it...

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