Since clotted cream tastes so delicious, it’s used in plenty of different foods and recipes. As you know, we use clotted cream to give our Kelly’s Ice Cream its creamy and indulgent taste.
But clotted cream also has other plenty of other uses. The quintessentially British cream tea, a huge draw for tourists coming to Cornwall, wouldn’t be complete without clotted cream. Scones – or traditional Cornish ‘splits’ are served with lashings of clotted cream and fruit jam, as well as a pot of English tea. In Cornwall, the only way to eat yours is with the jam spread first and the cream on top. While in Devon, the cream is usually heaped on first. There are even variations on the traditional cream tea – why not give Thunder and Lightning a go? You’ll be served bread topped with clotted cream and golden syrup or honey.
Clotted cream is a fantastic accompaniment to most desserts – especially when it’s used in Kelly’s Ice Cream. But it is also used throughout the south-west in fudge, to give it a creamy and rich texture and taste.
Though it may come as a surprise to many of you, there are even some savoury clotted cream recipes out there too. Many chefs use it instead of cream or milk – you could add it to mashed potatoes or even garlic mushrooms to make a tasty accompaniment to your main meal!
8th April, 2012
Tags: clotted cream