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Mock Devonshire Cream Recipe

Ingredients

How to make it

  • These mock recipes are quite a bit quicker and easier to put together, and definitely not the real thing–but still very delicious on all kinds of fruits, baked goods and desserts.
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  • Clotted cream is a thick yellow cream made by heating unpasteurized cow’s milk and then leaving it in shallow pans for several hours. During this time, the cream content rises to the surface and forms ‘clots’. Clotted cream purists prefer the milk to come from cows in the West Country, mainly from Devon and Cornwall.
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  • When clotted cream is not commercially available, a reasonable facsimile may be made by combining two parts whole milk with one part whipping (heavy) cream, heating at the very lowest possible heat for a couple of hours until a skin forms, leaving it undisturbed overnight, and then harvesting the skin and its underclots. The remaining milk may be consumed or used in any number of recipes.
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  • For those of us in parts of the world where the real stuff isn’t readily available, here’s a collection of Mock Devonshire Cream Recipes…

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The Cook

tuilelaith Columbia, MO

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