Clotted cream is one of the thickest, richest and tastiest creams on the planet. Its rich flavour is due to a higher butterfat content than regular cream. With origins in Devon, England, clotted cream ranges in thickness and richness but the flavour is unmistakable. If you have not tried it, it is a must.
When I was young, every so often my mum would buy a bottle of clotted cream from the local Marks and Spencer in Victoria, British Columbia. We would usually have it with some meringue nests (also from M&S) and fresh berries or with scones and jam. I ALWAYS wanted to be around for when the unique little bottle of yum was opened in the hopes of getting a taster.
The cream itself was, well, for lack of a better word, cream-coloured but the very top of the cream had an almost butter-like colour and texture. I just loved the flavour and when combined with berries and meringue, the result was quite heavenly. In my cookbook, I have a recipe for Eton Mess and whilst you can use regular whipped cream for the recipe, I always prefer clotted cream, if you can find it. It can be a bit tricky to find in North America but you can usually find it at Whole Foods or World Market.
I mentioned above that this cream can come in varying consistencies. I remember a trip to Cornwall when I was young with my family. I cannot remember a single thing that we did on that trip, but I DO recall the clotted cream. I remember the waitress coming around with the dessert tray and after choosing a dessert, she said with a thick Cornish accent, “would you like a slice of cream with that?”. Yes, a slice of cream. THAT is how thick it was. I said yes and never looked back.
Whilst it is not something to be consumed daily, it is something to sample if you have never tried it.
