CLOTTED CREAM скачать в хорошем качестве

CLOTTED CREAM

CLOTTED CREAM 2-1/2 quarts/10 cups/2500ml HEAVY CREAM Pour HEAVY CREAM into a 9 X 13 backing dish 1-1/2" to 2" deep. The key is to have lots of surface space for your cream. Place uncovered into a preheated oven 180 degrees F - 80 degrees C for 12 hours. The top of your cream should be a golden color in places. Then put it on your countertop and cover it. Allow it to cool to room temp. Place it covered in your refrigerator for about 8 hours. Then spoon the top layer into a bowl. You can use the bottom separated milk for baking scones. I did and also made cornbread. Use an electric mixer to cream it together and make it easily spreadable. (I did but it is optional. Some like it more rustic and leave it chunky) At this point you can pack your clotted cream into a container and refrigerate. This refrigerated cream can last up to 19 days or so. As long as it smells good and doesn't mold it is good. Can also be frozen and thawed for later.