Clotted cream
Clotted Cream
Clotted cream (pronunciation: /ˈklɒtɪd kriːm/) is a thick, rich, creamy dairy product that is a traditional part of British cuisine. It is often served with scones and jam as part of a cream tea.
Etymology
The term "clotted cream" originates from the Old English word "clot", meaning a lump or mass. This refers to the thick, lumpy texture of the cream after it has been heated and then slowly cooled.
Production
Clotted cream is produced by indirectly heating full-cream cow's milk using steam or a water bath and then leaving it in shallow pans to cool slowly. During this cooling process, the cream content rises to the surface and forms 'clots' or 'clouts', hence the name.
Nutritional Information
Clotted cream is high in fat, with a minimum of 55% milk fat. It is also a source of vitamin A, vitamin D, and calcium.
Related Terms
- Cream tea: A form of afternoon tea which is typically served with scones, strawberry jam, and clotted cream.
- Scone: A baked good, often lightly sweetened and occasionally glazed with egg wash, commonly served with clotted cream and jam.
- Devonshire tea: Another name for a cream tea, particularly in Australia. Named after the county of Devon in England, where clotted cream is a speciality.
See Also
External links
- Medical encyclopedia article on Clotted cream
- Wikipedia's article - Clotted cream
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