There is no doubt clotted cream
originated in South West England, but it is not clear whether clotted
cream first originated in Devon or Cornwall.
Clotted cream has become part
of the legendary cream tea. This usually consists of a pot of Indian
tea, scones, clotted cream and raspberry or strawberry jam.
The difference between a
Devonshire cream tea and Cornish cream tea is . . .
On the Devon cream tea the
cream is put on the scone before the jam but on the Cornish cream tea
the jam is put on the scone before the cream.
Although this doesn’t at first glance seem like much of a difference the
substrate of the Cornish cream is runnier and was thought to look
unattractive when spread using the Devonshire cream tea method.
Cream tea is not
the same as High tea
A British high tea menu would usually consist of cold meats, eggs or
fish, cakes and sandwiches and would be taken between 5pm and 7pm.
Clotted Cream the
best of creams
Clotted Cream is the best of creams; it has a yellow butter look that at
its best looks and tastes really thick and fresh. It was probably first
created by leaving fresh milk under the sun.
At nightfall the temperature drops and the cream separates and clots
forming wrinkles on its surface.
Recipe for real
Cornish clotted cream
Clotted cream must be made from unpasteurised milk or the clots will not
form. So if the milk doesn’t come straight from the cow it will not have
enough fat in it.