CLOTTED CREAM
	A traditional Cornish recipe
Home Recipes	CLOTTED CREAM Clotted cream contains far more fat than virtually all other types of cream - approx 55% fat (two thirds of which is saturated) - just the thing for a coronary!   Very fresh whole milk, quantity to suit.   Choose a wide, shallow earthenware pan. Strain very fresh whole milk into this and leave to stand, overnight if summertime or for 24 hours in cold weather. Then slowly, and without simmering, raise the temperature of the milk over a low heat until a solid ring starts to form around the edge. Without shaking the pan, very carefully remove it from the heat and leave overnight, or a little longer, in a cool place. The thick crust of cream can then be skimmed off the surface with a large spoon or similar - thus the description 'clotted'.
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