clotted cream
Clotted cream is a rich dairy product made by heating full-fat milk and allowing it to cool slowly, during which the cream rises to the top and thickens. This process results in a creamy, velvety texture with a slightly nutty flavor. Typically associated with British cuisine, especially in Devon and Cornwall, it is often enjoyed with scones as part of afternoon tea, served with jam. Clotted cream has a high fat content, usually around 55-60%, making it indulgent and luxurious compared to regular cream.
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Clotted cream is a rich, thick cream made by slowly heating unpasteurized cow's milk and allowing it to cool. During this process, the cream rises to the top and forms clots or lumps, which give it a unique texture. Traditionally associated with British cuisine, especially when served with scones and jam during afternoon tea, clotted cream has a high fat content, making it indulgent and creamy. It has a slightly sweet, nutty flavor and is commonly enjoyed in various desserts and spreads.