Light and Easy Clotted Cream

This Light and Easy Clotted Cream recipe is actually an imitation of the real thing. Making clotted cream in the home is a lengthy and not very practical procedure – and buying it outside of England is virtually impossible. This version makes a good substitute and also is a lot lighter. Compare: the original version with 60% fat, 40 gr. saturated fat vs. my lighter version with 33% fat and 23 gr. saturated fat in 100 grams. This makes a delicious spread on scones. You can find a couple of scone recipes in my blog that I posted in August. Continue reading

Controversial Cream Scones

While visiting beautiful Cambridge, barely an hour by train from London, I discovered the interesting Michaelhouse Cafe’ and its delicious cream scones with clotted cream and strawberry jam. The cafe’ was situated in an ancient crypt of a former parish church established in the 1300’s serving also as a chapel for three colleges with the original chapel in full view. Their motto in Latin “Panem angelorum manducavit homo” (meaning “Man hath eaten the bread of angels”) was appropriate to say the least. These scones were truly “heavenly” ! I also discovered an ancient controversy: should the clotted cream be spread first and then the jam as in Devon or first the jam and then the cream in the Cornish version? Well, I tried both and didn’t notice much difference – both were scrumptious! Clotted cream isn’t easy to find outside of England. It’s really worth trying though so I will be posting a recipe soon. It’s actually quite easy to make and I discovered it’s lighter than butter and could be used as a delicious substitute for that. Continue reading