Clotted cream

Clotted cream is a thick, rich cream made by gently heating full-cream cow’s milk and cooling it so the cream rises and thickens.

Cream: The fat-rich layer separated from milk, or a dairy product made from that layer. Clotted cream is produced by concentrating the cream that rises from heated milk.
Cream tea: A British meal of tea served with scones, jam, and clotted cream. Clotted cream is a defining accompaniment to this traditional serving.
Cornwall: A county and historic region in southwestern England. Cornish clotted cream is protected by a geographical designation tied to this region.
Double cream: A high-fat British cream produced by separating cream from milk. It is rich and spoonable, but lacks clotted cream’s heated, set surface layer.
Milk fat: The mixture of fats naturally present in mammalian milk. Its concentration gives clotted cream its richness and much of its characteristic texture.
Scone: A small baked quick bread, often served with tea and toppings. Scones are the classic base for serving clotted cream.
Devon: A county in southwestern England, east of Cornwall. Devon has its own long-standing clotted-cream tradition and cream-tea custom.
Crème fraîche: A cultured cream with a tangy flavor and thick texture. Culturing gives it acidity, unlike clotted cream’s characteristic cooked dairy flavor.
Heat treatment: The controlled application of heat to alter a material or reduce microorganisms. Gentle heating thickens the cream without the vigorous boiling used in other processes.
Strawberry: A sweet red aggregate fruit commonly eaten fresh or in desserts. Fresh strawberries are a familiar pairing with clotted cream.

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