Clotted Cream is a very thick cream with a long history in the counties of Devon and Cornwall, England. Traditionally, it is a topping for baked goods, and in our house, it is a big deal topping for Canned Peaches and fresh fruit.
It can be made at home but so much easier and delicious if purchased.
Clotted Cream
Clotted Cream was introduced by settlers 2000 years ago from the Eastern Mediterranean Coast, currently now Syria, Lebanon and Northern Israel.
It is an integral part of Afternoon Tea, which typically is served about 4 p.m. Afternoon Tea boasts tea sandwiches, cakes and scones.
High Tea is served between 5 pm and 7 pm. Really it is our “dinner” and consists of more substantial foods like meat, cheeses, breads, fish and desserts.
Clotted Cream is similar in thickness to our cream cheese and only a very little is needed. It is not sweetened.
Serve Clotted Cream on scones with jam for a more traditional approach or have it as we do on fruit. Waffles make a great starting point for Clotted Cream with syrup and/or fruit. The ideas are endless once you embrace it.
There are no Carbs so enjoy as much as you want.
