Clotted cream is a delicious condiment to spread on scones (biscuits in the US). It tastes like buttery, whipped cream. I enjoyed this condiment when I visited Europe and wanted to be able to enjoy it again in the United States. It is super simple to make, especially in a HOTLOGIC®.
First, you need to locate heavy cream that is NOT ultra-pasteurized.
Then pour about an inch of cream in a heat safe dish placed in your HOTLOGIC®.
Zip the HOTLOGIC® shut and leave for 12 hours. It will look similar to the picture.
Place in the refrigerator for 8 hours.
Scrap out the solids on top.
You can mix the yellow solids with the white cream for smoother, clotted cream.
The remaining liquid, whey, can be put back in the HOTLOGIC® to get a bit more clotted cream.
The whey can be used as a substitute for water in smoothies or baking.
Half a gallon of heavy cream made about 2 cups of clotted cream. If you don’t use it too fast, it will last for a while in an airtight container in the refrigerator. It will, also, freeze well.
Scones are something that cannot be made in a HOTLOGIC®, but they can be warmed up. If you would like to make homemade scones in a conventional oven, try Gemma’s Best Ever Irish Scones – Gemma’s Bigger Bolder Baking.
Clotted Cream
Ingredients
- 2 c heavy cream (NOT Ultra Pasteurized)
Instructions
- In 4-cup shallow heat-safe dish pour 1" of heavy cream.
- Place dish in the HOTLOGIC®. Plug in the HOTLOGIC® and zip shut. Cook for 10-12 hours.
- After 12 hours, place the dish in the refrigerator for 8 hours.
- Remove from refrigerator and scrap off the solids on top to place in an airtight container. Stir, if desired.
- The remaining liquid is whey. It can be cooked again for 12 hours and cooled for 8 hours to get the last bit of cream.
Notes
Breakfast Recipes
Hot Logic Clotted Cream
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