subject: Cornish Clotted Cream Is Thick Rich And Delicious [print this page] We are always hearing about the way that cream is bad for us and that it is unhealthy to eat too many fatty and rich foods. This is all true to an extent, but fat is a necessary part of our diet and we should not cut it out completely. This is good news for those who like things such as clotted cream and clotted cream ice cream.
The best version or this is the Cornish clotted cream which has a wonderfully rich and creamy tasty which is very moreish. Clotted cream has been described as having a "nutty, cooked milk" flavour, and a "rich sweet flavour" with a texture that is grainy, sometimes with oily globules on the crusted surface. It is a very thick cream, which is almost solid and does not pour easily. It also has a very high fat content (a minimum of 55%, but an average of 64%) and in some places it would be classed as butter, and is in fact used in similar ways to butter; spread on scones and biscuits as well as used in recipes.
In 1998 the term Cornish clotted cream became a Protected Designation of Origin (PDO) by European Union directive, as long as the milk is produced in Cornwall and the minimum fat content is 55%. Some other things which also come under this directive are Cornish pasties, Eccles cakes, Parma ham and other similar foodstuffs. Clotted cream can also be called clouted cream but not cloted cream which I have seen done as well.
One of the most popular ways of using Cornish clotted cream is in the making of clotted cream ice creamas well as in the making of creamy, crumbly fudge. This ice cream is made at an industrial level as well as at home by those who like their desserts to be delicious and decadent. The ice cream is very easy to make as you can see from this recipe:
Ingredients for making clotted cream ice cream at home;
500ml whipping cream
150g caster sugar
6 medium free range eggs (yolks only)
250g clotted cream
teaspoon vanilla essence
Method;
Put the whipping cream and half of the caster sugar into a saucepan and bring to the boil.
Whisk the six egg yolks and the rest of the caster sugar until the mixture is fairly stiff, then add to the saucepan, stirring all the time. Heat the mixture up slowly until it thickens and coats the back of a wooden spoon. Turn off the heat.
When the mix has cooled slightly add the clotted cream and vanilla essence. Pour into a rigid plastic container and put in the freezer, remembering to stir the mix every couple of hours till the cream has thickened and set.
This clotted cream ice cream can also be made in an ice cream machine if you are lucky enough to have one. The results are a smooth, rich and creamy dessert which can be enjoyed by the whole family.
