Clotted cream

Clotted cream originates from Devon, Cornwall and Somerset in England. it is very high in Fat (55%) . In these areas it is an essential part of strawberry, cream  and scones teas. It is also delicious used as a spread in cakes with berries or other fruit or served by itself with fruit.

Clotted cream is made by heating unpasturized milk and then skimming the cream of the top when it has cooled. It is thick and rich and does not need any whipping.

It is almost impossible to find unpasturized milk though.  Some speciality stores sell clotted cream and if all else fails the closest substitute is mascarpone cheese mixed with a small amount of fresh whipping cream.