Some speculation suggests that clotted cream was first made by monks in the 11th century ( 2). While the butterfat content has to be a minimum of 55%, clotted cream typically exceeds this, and it will vary from brand to brand. The cream should be heated to a temperature of 70 to 80☌ (158-176☏) until it forms a thick crust on top.Produced within the geographical region of Cornwall.This PDO means that no product can be called ‘Cornish clotted cream’ unless it meets the following criteria ( 1)
Since 1998, Cornish clotted cream has held an EU Protected Designation of Origin (PDO) within the European Union. The cream is thought to originate from either Cornwall or Devon in the United Kingdom, and it is also known as either ‘Cornish cream’ or ‘Devonshire cream.’ Unlike regular cream, it does not have a liquid consistency, and it is thick and spreadable in a similar way to cream cheese. What Is Clotted Cream?Ĭlotted cream is a type of English cream that contains a much higher butterfat concentration than typical heavy cream.
#CLOTTED CREAM HOW TO#
In this article, we examine its nutrition profile, how its made, and how to use it. Traditionally served alongside English tea and scones, this dairy product has a history going back hundreds of years. With a high fat content, clotted cream is incredibly rich, and it comes somewhere in between heavy cream and pure butterfat. Clotted cream is a popular dairy food from England with a thick texture and a delicious taste.
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