Devon clotted cream with brandy

lthough it sounds like a surefire recipe for an early heart attack, it is an indispensable ingredient for cream tea when it served on scones with jam. There is an ongoing argument whether it originates in Devon or Cornwall. One things for sure, it owes its origin to the cows of Southwest England that produce rich milk that is high in fat content.

Clotted dream is made from unpasteurized cream left for hours to allow the fat content to raise to the surface and form clots.

In the olden days when appropriate calorie intake was a problem, this was a true luxury and nutritional boost. In our days of dietary overconsumption and sedentary lifestyle, it has become a guilty pleasure. Perhaps, it would be a wise marketing move to try and come up with some other word than clotted, which brings about not particularly favourable associations, but then clotted cream would not be the same by a different name.

In Devon, clotted cream is used instead of butter with the jam spread on top of it, while in Cornwall the opposite is true.