Today, I will show you how easy it is to actually make clotted cream from UHT cream. Normally, we would make it from fresh heavy cream and leave it in a warm place for 12 hours. However, many countries do not have access to fresh cream.
Clotted cream has a rich, creamy taste with a slightly nutty and sweet flavour. Its texture is thick and smooth, similar to soft butter, and spreads quickly. The taste is often described as indulgent, with a high butterfat content that gives it a luxurious mouthfeel. It's commonly served on scones with jam, particularly in British cream teas, where its mild sweetness complements the slight tartness of the jam.
This copycat-type recipe really has all those qualities.
Crème fraîche is a much-preferred ingredient over sour cream; I didn't have any.
The fat content in crème fraîche and sour cream differs significantly. Crème fraîche typically contains a higher fat content, around 30-40%, which gives it a richer, thicker texture and a less tangy flavour compared to sour cream. Sour cream, on the other hand, usually has a fat content of about 20%. This difference affects not only their nutritional aspects but also their culinary uses, as the higher fat content in crème fraîche allows it to be heated without curdling, unlike sour cream.
👇 RECIPE BELOW
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Remember, when following a recipe, you must taste the dish as you go along. All recipes may require some adjustments to suit your personal preferences. These recipes are complete and make for great foundations you can tailor. I hope you enjoy cooking as much as I do.
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Stove top method
1 Litre (4 ¼ cups) cream - Heavy or whipping cream (more than 35%)
20 grams (1 tablespoon) butter
½ tbsp powdered sugar
2 heaped tbsp sour cream - crème fraîche is preferred I don't have any.
Scones
Ingredients
50g Unsalted butter
2 ½ cups self-raising flour or more as needed
1 cup buttermilk – 1 cup of milk 1 tbsp apple cider vinegar – mix
2 tbsp sugar 50g
1 handful of raisins/ currants dried fruit of choice
1 tsp vanilla
½ tsp salt
1 egg beaten for egg wash or use milk
Airfryer 180 -360 12-16 mins
Oven 220-430 14 - 20 mins
NOTE: I actually said the wrong fat content for the sour cream. It was 19 percent - I can't read the print on the can - it's too small!
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