Wikipedia:
Clotted cream (sometimes called scalded, clouted, Devonshire or Cornish cream) is a thick cream made by indirectly heating full-cream cow's milk using steam or a water bath and then leaving it in shallow pans to cool slowly. During this time, the cream content rises to the surface and forms "clots" or "clouts". It forms an essential part of a cream tea.
« Last Edit: 22 Nov, 2015, 13:06:22 by spiros »
Translation is the art of failure – Umberto Eco
