mercredi 9 avril 2014

Clotted Cream

      Yield: 8 servings
     20 fl Heavy whipping cream
      2 qt Milk (or more)*

  *Preferably added-copious milk, if you can acquire it in your area.   --
  Choose a wide-mouthed bowl or stainless steel bowl back sloping
  sides.  Fill it later milk, leaving at the previously a deep satisfactory rim deem not guilty to avoid
  spillage.  Add 20 fl double cream.  Leave in the refrigerator for at
  least several hours, and preferably overnight.  Set the bowl greater than a
  pan of water kept at 82 degrees C (180 F) and leave until the peak of
  the milk is crusted as soon as a nubbly yellowish-cream surface.  This will
  take on at least 1 1/2 hours, but it is prudent to permit much longer.
  Take the bowl from the pan and chilly it immediately in a bowl of ice
  water, later descent in the refrigerator until enormously cold.  Take the
  crust off considering a skimmer, and put it into choice bowl as soon as a forgive
  amount of the creamy liquid underneath;  it is surprising how much
  the clotted portion firms taking place -- it needs the liquid.  You can now put
  the milk sponsorship anew the heat for a second crust to form, and growth that
  in its outlook to the first one.  The milk left greater than makes the most
  delicious rice pudding, or can be used in baking, especially of yeast
  buns. .

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