Irish Clotted Cream
To make the real thing, you must start with a cow and fresh, unpasteurized cream. Here is a variation of it for those without cows. The unsweetened cream is lovely with ripe berries and is a classic on scones with preserves.
Ingredients:
1 cup heavy (whipping) cream
1 teaspoon lemon juice
Method:
In the bowl of an electric mixer, beat the cream and lemon juice on medium speed until beginning to thicken, approximately 3 to 4 minutes. Do not scrape down the sides while it is mixing. Turn up the speed to high and beat another few minutes. You should get a curd-like cream on the top and thick cream on the bottom. Mix the cream gently together.The consistency should resemble pudding before it is set. Serve cold.
Makes 1-1/2 cups.
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