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 BBS: The GWE BBS [ASV/CIN]
Date: 04-16-39 (10 19)             Number: 398
From: ZOGAN #188 @5465*3           Refer#: NONE
  To: ALL                           Recvd: YES 
Subj: Clotted Cream                  Conf: (37) Home Cooki
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RE: Clotted Cream...
BY: Tarot #1 @8862 VirtualNET Thru Gateway #2 @16450

 Hi Tarot---you may have to look for canned Devonshire Clotted cream or for 
the bottled one at expensive gourmet stores.

 I do have a creme fraiche recipe...

  1 pint heavy cream
  1 tbl. sour cream preferably with live    culture

  Stir together & let sit covered at room temperture for 24 hours. 
Refridgerate for a few hours, & it should be the consistancy of a sauce or 
clotted cream. Stir to mix before serving.

     Regards, Zogan
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 BBS: The GWE BBS [ASV/CIN]
Date: 04-20-32 (52 19)             Number: 383
From: MORGANA #1 @13609*3          Refer#: NONE
  To: ALL                           Recvd: YES 
Subj: Clotted Cream                  Conf: (37) Home Cooki
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RE: Clotted Cream...
BY: Tarot #1 @8862 VirtualNET Thru Gateway #2 @16450

Does anyone have a recipe for Clotted Cream?

Well, here is recipe written for clotted cream that was published in a local
paper a couple of years ago.  (I knew I clipped it out for some reason)

Clotted Cream

Buy 500 millilitres of whipping cream as fresh as possible. (this is absolutely
imperitive or instead of 'clotting' the cream will go sour. If you access to
real farm cream, so much the better)

Pour the cream into a small pan.  Half fill a larger pan with water.  Then
place the larger pan on the stove.  Put the cream filled pan into the one
containing the water.  It should float.

Turn on the heat and keep it simmering only.  DO NOT BOIL!!!.  If you can't
quite put your finger in the water comfortably, then it is hot enough.  Let the
cream sit in the hot water for 1 hour, then turn the stove off and put the pan
containing cream in the fridge, trying not to shake or disturb it.  Leave it
there for an minimum of 8 hours and a maximum of 12.

Then skim off the thick crust of cream, using a large flat straining spoon.

If you have mand it properly, you should have bluish skimmed milk left ofer..
If you  seem to have cream liquid left, begin the process again.  For taste's
sake, the cream should be eaten as fresh as possible, but clottted cream will
keep up to a week in the fridge.  It can be served with bread, rolls, or oat
scones topped with raspberry jam...

  /\/\
 /   /organa, Lady of Avalon
