[cooking] Cream Tea

I did it!

Cream Tea

Homemade clotted cream, raspberry jam and plain scones.

I followed this recipe for the clotted cream. I used a pint of cream from local Mcnamara Dairy (it just said pasteurized, not ultra-pasteurized) and poured it into a round casserole dish so that it was about an inch deep. Left it in a 170F oven overnight. When I checked it in the morning, it looked a bit puffy/yellow on top. I immediately put it into the fridge. Several hours later, I lifted off the top layer in chunks and mixed it all up. 

Next time, I think I'll let it cool on the counter before putting it into the fridge. Maybe the hot to cold shock was what led to bits of butter in the cream? There are tiny yellow bits of butter in the cream that I can't stir smooth. And overall my cream is spreadable (if a bit crumbly) but definitely not dollop-able. Would want a softer texture next time.

Jam then cream, or cream then jam?

So which is better? Cream first or jam first? I was going into this mentally on Team Devon (cream first, of course) but the taste test put me on Team Cornwall. Cream on top. The cream hitting the roof of your mouth first is where it's at. 

As an added bonus to this experiment, I have two extra pints of raspberry jam processed and in the pantry.

Raspberry Jam

I had about 6 cups of frozen raspberries (picked last summer at a local farm) and made a quick, non-pectin jam that set up nicely. 

Cream tea forever! (Or at least until the cream and scones run out).

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