Cornish and Devonshire cream

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Cornish and Devonshire cream

Post  Admin on Wed Sep 16, 2009 8:33 pm

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 cream from the surface.
(original recipe from the Farmers Journal)
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This is not a true Devonshire Cream, but it is the closest to the real thing that I have tried:

Devonshire Cream

12 oz sour cream
8 oz cream cheese
Juice from 1 lemon
2 tsp vanilla
2 cups icing/confectioners' sugar


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