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Welcome to the second part of our High Tea series. Here you’ll have to choose between two cream recipes. Your tongue will thank you, though your waistline looks upon an enemy🤭. But with this kind of flavour, who cares about the calories?! C’mon, don’t skip this component, it’s much too enticing😈. As for how much to slather on your scones, let loose, do it to your liking😉!
~Clotted Cream~
500g whipping/heavy cream
Yield: ...it really depends
Preheat Oven to 80°C
1) Pour cream into a baking pan or oven safe dish.
2) Bake for 12h. (it’s meant to turn out to be a yellow and white mess...don’t sweat it!)
3) Allow cream to cool to room temperature.
4) Cling wrap and chill cream for at least 6h (overnight is best).
5) Spoon firm cream and yellow fat clots at the top (this is the clotted cream!) into receptacle/container for storage and pour liquid whey at the bottom into another receptacle/container.
Recommendations and FAQs
🔪Clotted cream is traditionally made from fresh cream that isn’t UHT/ultra-pasteurised. Unfortunately for us on the little red dot, non-UHT cream is...well...good luck trying to find that😞! Most clotted cream recipes will tell you that UHT cream won’t work, but rest assured...UHT cream will work☝️! It’s just that you will yield less of the clotted cream and more of the liquid whey, and the clotted cream’s fat clots might be a bit gritty. To fix the grittiness, simply whisk the clotted cream till it’s smoothened out (most clotted cream fanatics would choose to keep the yellow fat clots and the firm white cream rustically separated as they are, though)!
🔪If you are looking for good-quality cream that ain’t too pricey, go for President or Paysan-Breton.
🔪To yield as much clotted cream as possible, use the shallowest and widest
baking pan/dish in your kitchen cabinet (it’s all about increasing the exposed surface area)!
🔪Those aren’t typos right...you really meant 80°C for preheating and 12h for baking? Yes dear reader...it’s a low and slow process😊. Do ensure that your oven does not switch off after a few hours though! You need the full 12h. (in essence, it’s best to make this on a day that you will be spending most of your time at home so that you can keep a close eye👀)
🔪What should I do with the liquid whey? It could replace the cream and milk used for making scones (if you decide to take up this suggestion, make your clotted cream before settling the scones ya...well...duh🙄). Other great alternatives would be to use it in pancakes, milk bread, donuts, or even protein shakes and scrambled eggs!
~Crème Chantilly~
2g vanilla beans/extract (0.5 teaspoon)
20g icing/confectioner’s sugar (sifted)
300g whipping/heavy cream (cold)
Yield: 323g
Simply whisk all ingredients together to stiff peaks!
Recommendations and FAQs
🔪To minimise your dish washing load
=> measure all your ingredients in the same bowl
=> remember to tare/zero your scale before measuring out each new ingredient!
🔪The vanilla is totally optional....but why would you want to omit it😒???
🔪The quality of your whipping/heavy cream is going to be the key to yielding a good chantilly. We recommend President or Paysan-Breton.
🔪Must I really sift the icing sugar? All sugars are hygroscopic (they absorb moisture from the air). And given how fine icing sugar is, it will form clumps from the moisture - so yes, you should definitely sift it.
🔪Is it possible to replace icing sugar with a different sweetener? We understand that sifting is a chore and that icing sugar can be a bit pricey as compared to, say, granulated sugar. But with sugars that are not as fine-grained, there’s no guarantee that they will properly dissolve in the cream! If you are intending to use a liquid sweetener, such as honey, add about 5-10g of cornstarch to your ingredients list. This would prevent your final product from weeping (separation of water and fat).
🔪Must my cream be cold? Yes, it is an absolute must! The structural integrity of whipped cream is heavily dependent on fat globules. If they aren’t solid enough, the air that you are trying to whip into the cream would easily escape (your cream might not whip up at all😖). In fact, we would even recommend popping your mixing bowl and whisk (or electric mixing attachment) into the freezer for at least 10min just to be safe.
🔪What on earth are ‘stiff peaks’? Click here and take a look at section 4.
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