Cornish Clotted Cream
2 pints Full cream Jersey milk (maybe you can source a gold
cap milk)
Pour milk into a basin or dish, and leave in a cool place
for at least 8 hours. The cream will rise to the top. Put
the dish over a pot of boiling water. You may want to use a
double boiler. Simmer the water until the cream begins to
show a ring around the edge and the surface just begins to
bubble.
After about 45 minutes to an hour, remove from heat. Let the
cream cool, and skim the clotted cream from the surface.
(original recipe from the Farmers Journal)
Sylvia <Scotland>
http://www.nancyskitchen.com
