http://cooksworldwide.forumotion.net/english-f25/-t1.htm Thu, 17 Sep 2009 02:33:21 GMT 10 http://i590.photobucket.com/albums/ss349/amybyrd21/07_07_18.jpg http://cooksworldwide.forumotion.net/english-f25/-t1.htm http://cooksworldwide.forumotion.net/english-f25/cornish-and-devonshire-cream-t1040.htm Admin Cornish Clotted Cream 2 pints Full cream Jersey milk (maybe you can source a gold cap milk) Pour milk into a basin or dish, and leave in a cool place for at least 8 hours. The cream will rise to the top. Put the dish over a pot of boiling water. You may want to use a double boiler. Simmer the water until the cream begins to show a ring around the edge and the surface just begins to bubble. After about 45 minutes to an hour, remove from heat. Let the cream cool, and skim the clotted ... English Thu, 17 Sep 2009 02:33:21 GMT http://cooksworldwide.forumotion.net/english-f25/cornish-and-devonshire-cream-t1040.htm#1044 http://cooksworldwide.forumotion.net/english-f25/cornish-and-devonshire-cream-t1040.htm