Best 2 Chef Johns Clotted Cream Recipes

Indulge in the exquisite world of clotted cream, a culinary treasure originating from the lush pastures of Devon and Cornwall in England. This thick, velvety cream, with its rich, slightly tangy flavor and golden hue, has captivated taste buds for centuries. Discover a collection of carefully curated recipes that showcase the versatility of clotted cream. From the classic scones and jam combination to sumptuous desserts like Eton Mess and Trifle, each recipe unravels the unique charm of clotted cream. Explore savory delights such as Clotted Cream Mashed Potatoes and Clotted Cream Chicken, where the cream's richness elevates ordinary dishes to extraordinary culinary experiences. Embark on a culinary journey that celebrates the essence of clotted cream, transforming everyday meals into memorable feasts.

Here are our top 2 tried and tested recipes!

CHEF JOHN'S CREME FRAICHE

Chef John's Creme Fraiche image

Making creme fraiche is very easy and, once you taste the magic of homemade sour cream, you'll have a hard time not repeating this esoteric exercise. Sure it takes a couple days, but the effort is minimal and the payoff is marvelous.

Provided by Chef John

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time P2DT5m

Yield 32

Number Of Ingredients 2

Ingredients

2 cups heavy cream
3 tablespoons cultured buttermilk

Steps:

Combine cream and buttermilk in a glass jar. Cover tightly with cheesecloth (or any breathable material) and let sit at room temperature (70 to 75 degrees F (21 to 24 degrees C)) for 24 hours. Stir, screw on lid, and refrigerate for 24 hours before using.

Nutrition Facts : Calories 51.9 calories, Carbohydrate 0.5 g, Cholesterol 20.4 mg, Fat 5.5 g, Protein 0.4 g, SaturatedFat 3.4 g, Sodium 7.1 mg, Sugar 0.1 g

CLOTTED CREAM

Clotted Cream image

Provided by Alton Brown

Categories condiment

Time 5m

Yield 1 cup

Number Of Ingredients 1

Ingredients

2 cups pasteurized (not ultra-pasteurized) cream

Steps:

Set a coffee filter basket, lined with a filter, in a strainer, over a bowl. Pour the cream almost to the top of the filter. Refrigerate for 2 hours. The whey will sink to the bottom passing through the filter leaving a ring of clotted cream. Scrape this down with a rubber spatula and repeat every couple of hours until the mass reaches the consistency of soft cream cheese.

Tips:

Use the freshest, best-quality milk you can find. The better the milk, the better the clotted cream will be.
Make sure the milk is at the right temperature. It should be between 180°F and 190°F (82°C and 88°C). If the milk is too hot, the cream will curdle. If the milk is too cold, the cream will not form properly.
Do not stir the milk while it is heating or cooling. Stirring will break up the fat globules and prevent the cream from forming.
Let the milk sit undisturbed for at least 12 hours. This will allow the cream to rise to the top of the milk.
Skim off the cream carefully. Do not stir the milk when you are skimming off the cream. This will prevent the cream from breaking up.
Store the clotted cream in a covered container in the refrigerator for up to 2 weeks.

Conclusion:

Clotted cream is a delicious and versatile ingredient that can be used in a variety of recipes. It is perfect for spreading on scones, pancakes, and waffles. It can also be used as a topping for desserts, such as pies and cakes. Clotted cream is also a great addition to soups and stews. With a little time and effort, you can easily make your own clotted cream at home.