What is English Clotted Cream?

Question

I have a small jar and do not know what it is or what to use it on. I need to know if it is sweet or what. Being from Texas and not much of a world traveler, I just have't got a clue. If you know what it is, please let me know. Also, I would be interested in whether you like it or not. In advance I would like to thank all of you for this information.

Answer 1

Clotted cream is a thick yellow cream made by heating and then leaving unpasteurized cow's milk in shallow pans for several hours; it is very similar to the Indian Malai. During this time, the cream content rises to the surface into 'clots'. Purists prefer the cows to come from the counties of Devon or Cornwall in England; true Cornish clotted cream must be made from unpasteurised milk or the clots will not form. It has a minimum fat content of 55%.

This recipe sounds good

Orange Scones with Clotted Cream



Ingredients:
1/3 cup Granulated Sugar
3/4 tablespoon Baking Powder
1 teaspoon Salt
3/4 cup Unsalted Butter
2 Eggs
1 1/4 cup Heavy Cream
2 tablespoons Orange Flower Water -available in specialty market
1 tablespoon Grated Orange Rind
1 beaten Egg
2 tablespoons Milk
4 cups Flour


Steps:
Place the flour, sugar, baking powder and salt into the bowl of a food processor that is fitted with a steel blade. Cut the butter into small bits and add to the dry ingredients. Pulse in the processor until the mixture resembles cornmeal.
Place in a large mixing bowl; add the orange flower water and orange rind and mix well. Beat the 2 eggs and cream together. Slowly drizzle about 1/2 cup at a time over the top and sides of the dry mixture, tossing with a fork.
Loosly press the dough together and turn out onto a floured board. Knead 4-5 times to blend well. Roll dough out onto a floured surface at a 1 inch thickness. Cut into scones, using a 2 inch cutter that is floured between each cut.
Bake in a preheated 400 degree oven for about 15 minutes, or until golden brown. Mix the 1 beaten egg with the 2 tablespoons of milk for glaze. Serve with Strawberry Jam and Clotted Cream.

Answer 2

Clotted cream is a thick yellow cream made by heating and then leaving unpasteurized cow's milk in shallow pans for several hours; it is very similar to the Indian Malai. During this time, the cream content rises to the surface into 'clots'. Purists prefer the cows to come from the counties of Devon or Cornwall in England; true Cornish clotted cream must be made from unpasteurised milk or the clots will not form. It has a minimum fat content of 55%.

Answer 3

It's just heavy (very high fat content) cream that has been cooked and cooled; it's more like butter than anything else. It is not sweetened, but has a certain natural sweetness.
It is often used on fresh fruit, or on toasted scones, etc., with jam.

http://en.wikipedia.org/wiki/Clotted_cream

Answer 4

It's a cream..a thick mass of coagulated cream .it is hand collected from top of the milk which is left out over night