Devonshire or Clotted Cream

Ingredients

• One of those regional specialities calling for certified unpasteurized
• cream. In winter, let fresh cream stand 12 hours, in summer, about
• 6 hours, in a heatproof dish. Then put the cream on to heat - the
• lower the heat, the better. It must never boil, as this will
• coagulate the albumen and ruin everything. When small rings or
• undulations form on the surface, the cream is sufficiently scalded.
• Remove at once from heat and store in a cold place at least 12
• hours. Then skim the thick, clotted cream and serve it very cold
• as a garnish for berries.