Clotted Cream ~ it’s not just for Cream Teas!
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I am lucky enough to live in the beautiful county of Cornwall and everywhere we go we see tea rooms, cafes, pubs and hotels offering cream teas and so they should!! If you’ve got gorgeous clotted cream then flaunt it!
This cream is, in fact, so gorgeous, that it is a good idea to use it in other ways too. Such as …
Chocolate Clotted Cream Truffles
These are very easy!
200g
dark chocolate
200g clotted cream
50g cocoa
~ Melt the chocolate in accordance with the instructions for melting chocolate here.
~ Stir till smooth and then stir in the cream.
~ Cool then chill.
~ Put the cocoa into shallow dish.
~ Divide the chilled goo into equal pieces, roll into balls and drop into the cocoa.
~ Roll the truffles in the cocoa to coat.
~ Lick your hands – they will be deliciously mucky.
~ Store the truffles in the fridge till needed.
I recently had an inspiration and made some of these with Lindt’s lovely Salted Caramel Chocolate and they are so good, but I think next time, which won’t be long, I might roll them in crushed caramel – here’s How to Make Caramel.
You can, of course, coat your truffles with anything you fancy; chopped chocolate, toasted coconut, coffee granules, pretty sprinkles, cinnamon sugar or vanilla sugar, chopped nuts, etc.
Clotted Cream Ice Cream
You will be gobsmacked, in a good way, by the easy-peasiness of this recipe!
Makes not quite enough!
250 ml Cornish clotted cream
250 ml single cream
200 g condensed milk
~ Slowly whisk together the two creams till merged and then up the speed and whisk till thick.
~ Fold in the condensed milk.
~ Freeze
Take this ice cream out of the freezer for a few minutes before you need it so that it can “temper” or warm up a bit. Ice creams without the addition of alcohol, syrup or other sugary addition often need to soften a bit before serving.
This is based on my very simple, no-churn, egg free way of making ice cream which you can read more about here ~ Luscious Ice Creams without a Machine.
Thunder & Lightning!
Thunder & Lightning is, oddly enough, the Cornish name given to a combination of clotted cream and golden syrup. It is often served on toast or make Thunder & Lightning Ice Cream by simply rippling some golden syrup through the above ice cream before freezing.
More ideas for clotted cream …
Potatoes & Clotted Cream
~ See here for how to make perfect mashed potato and replace the butter and milk with a good dollop of clotted cream. Or try …
~ Jacket Potatoes filled with a spoonful of clotted cream instead of the more usual butter or sour cream – works really well!
Clotted Cream Enhance Risotto
It is normal to stir a knob of butter into risotto just before serving but how about a spoonful of clotted cream instead?
Creamy Soup
Top a bowl of soup with clotted cream or purée a spoonful into soup.
Garlicky Mushrooms
Sauté mushrooms in a little garlic or other flavoured butter and then finish them off by stirring in some clotted cream. A bit of black garlic is great added to this!
Rich Creamy Scrambled Eggs
See here for how to make creamy scrambled eggs but add clotted cream at the end of cooking instead of butter or double cream
Something for the Gentlemen!
This is an odd one … clotted cream is pleasant with crushed anchovies or anchovy paste (Gentleman’s Relish) on toast!
Porridge Topping ~ Scottish Cornish Fusion!
I’ll be honest, I don’t like porridge (it’s the texture) but for some reason I always feel that it should be served with a little Drambuie stirred in, sprinkled with soft light brown sugar and topped with clotted cream. What do you think? If not, how about Thunder and Lightning Porridge?
Pancake Topping
A dollop of clotted cream together with whatever other pancake topping you fancy.
Rice Pudding
Just stir in some clotted cream with the jam.
Fill Meringues
These are delicious sandwiched with clotted cream and served with summer fruits.
Here a basic easy meringue recipe with lots of variations, all of which would be happy filled with clotted cream!
Details here about why, sadly, real clotted cream is not allowed in the States.
The Perfect Cream Tea
Indubitably the jam should go on first when making a cream tea but this has been long disputed by our neighbours in Devon. Read how to make a cream tea correctly here together with scientific proof that jam first is the way to go!
Suzy Bowler
Having been a somewhat itinerant chef for over 30 years I was amazed, on my return to the UK, at the blatant food waste that now seems to be rife in the country; amazed and irritated. So much so that I decided to start a blog about spontaneous cooking from leftovers to show people that there are great alternatives to throwing food away.
