Recipe:
4 ounces mascarpone
1 cup (240 ml) heavy whipping cream
1 teaspoon pure vanilla extract
1 or 2 tablespoons granulated white sugar
Zest of lemon or lime (optional)
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Instructions:
Place all the ingredients in a large bowl and beat until the mixture holds its shape and looks like softly whipped cream. Use right away or cover and refrigerate the cream until serving time.
Makes about 1 1/2 cups. Preparation time 15 minutes.
Description:
Devonshire (or Devon) Cream is a clotted cream produced commercially in Devon Cornwall and Somerset England. It is a thick, rich, yellowish cream with a scalded or cooked flavor that is made by heating unpasteurized milk until a thick layer of cream forms on its surface. The milk is then cooled and the layer of cream is skimmed off. Clotted cream has 55-60 percent fat content and is so thick it does not need to be whipped.
Now this technical description may tell us what it is and how it is made but it does not adequately describe its wonderful sweet flavor or how it makes the perfect accompaniment to scones with jam. If you haven't tried it I would recommend hunting it down as, unlike years gone by, it can now be found in specialty food stores and even some mainstream grocery stores are stocking it. You can also buy it through mail order below.
If you have access to unpasteurized cream, the 'Joy of Cooking' tells us how we can make our own clotted cream. (I have never tried this as I cannot seem to find unpasteurized cream in grocery stores.) Begin by taking unpasteurized cream and letting it stand for about 12 hours (during the winter months) or 6 hours (during the warm summer months). Then to sterilize the cream; place the cream over very low heat (do not boil) until rings form on the surface of the cream. Store in a cold place for at least 12 hours and then skim the thick clotted cream from the surface of the cream. You now have homemade Clotted Cream.
Barring the fact you cannot make your own or buy the real thing, this recipe makes a nice substitute to go with your scones. It consists of beating mascarpone and whipping cream with a little sugar and vanilla extract. For those who are unfamiliar with Mascarpone, it is a soft unripened cheese that belongs to the cream cheese family. It comes from Switzerland and Italy and is a thick, rich, sweet and velvety, ivory-colored cheese produced from cow's milk that has the texture of clotted or sour cream. Its delicate and mild flavor is great with fresh fruit and is probably best known for its use in Tiramisu. Produced mainly in the fall and winter it is sold in plastic tubs and can be found in specialty food stores and in the deli section of some grocery stores.
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FAQs
When it comes to Devonshire cream, however, they are actually the same thing. Devonshire cream simply refers to clotted cream that is made in Devon, and clotted cream made in Cornwall may also be referred to as Cornish cream.
What is the American equivalent of clotted cream? ›
In the U.S, clotted cream would be classed as butter due to its high fat content. Clotted cream is an essential part of a cream tea and is a huge hit with tourists in Devon and Cornwall.
Can you buy clotted cream in the United States? ›
Its exclusivity extends beyond England, however, as clotted cream is technically illegal in America. Why? True clotted cream is made with unpasteurized milk, and the FDA officially banned the distribution of any milk or milk products that haven't been pasteurized in America in 1987.
What is another name for Devonshire cream? ›
Clotted cream (Cornish: dehen molys, sometimes called scalded, clouted, Devonshire or Cornish cream) is a thick cream made by heating full-cream cow's milk using steam or a water bath and then leaving it in shallow pans to cool slowly.
What is the best clotted cream in the world? ›
discover our Rodda's products
Rodda's is now considered the most loved Cornish clotted cream brand in the world, being enjoyed from Land's End to John O' Groats and as far away as Australia and Asia. But thats not all… we also make other delciously rich and creamy products using the very best Cornish milk.
What does Devonshire cream taste like? ›
What Does It Taste Like? Clotted cream has a mildly sweet flavor often described as having a nutty, cooked milk taste. It has been characterized as falling somewhere between whipped cream and butter in terms of its richness.
Is clotted cream illegal in the United States? ›
Yes, clotted cream can be legally made in the U.S. using pasteurized milk, adhering to all relevant FDA regulations, though it may differ slightly from traditional British clotted cream in taste and texture.
What do the British call clotted cream? ›
Clotted cream originated in southwest England and has become a traditional British topping for baked goods at afternoon teas. Depending on which county the product was made in, it's also sometimes called Devonshire/Devon cream or Cornish cream.
Can I take clotted cream to the USA? ›
It is absolutely permissable to bring clotted cream into the US from the UK. I've done it multiple times, but not in carry-on, it must go in checked baggage. Wrap it tightly in cling film to prevent leaks, pack in a soft cooler with a freezer block, declare on customs form et voila, clotted cream in the US!
What is the point of clotted cream? ›
In the U.K., it's common to serve a dollop of clotted cream with fresh strawberries or other summer berries. You can use clotted cream in place of butter to accompany baked goods such as muffins and quick breads. Additionally, In the U.K., it's used to make confections such as fudge, ice cream and truffles.
Differences Between Cornish and Devonshire Clotted Cream
Both Devonshire and Cornish clotted cream is produced using the same or similar methods, the main difference comes from the cows pastures (the better the cows diet the better the clotted cream).
Is mascarpone clotted cream? ›
For those who are unfamiliar with Mascarpone, it is a soft unripened cheese that belongs to the cream cheese family. It comes from Switzerland and Italy and is a thick, rich, sweet and velvety, ivory-colored cheese produced from cow's milk that has the texture of clotted or sour cream.
