1Litre(4 ¼cups)cream - Heavy or whipping cream (note 1)
Instructions
For the stovetop method
Add cream and butter to a pan.
Bring to a simmer while whisking. Continue whisking and reduce the cream by half.
Pour a little bit on a cold plate and place into the freezer to check that it sets. If if needs to reduce a bit more then do that.
Once ready pour into storage jars and place into the fridge until completely chilled and set.
For the microwave method
Place the cream without any butter into a shallow microwave dish about halfway filled.
Microwave on 5 minute intervals checking the progress and making sure the cream don't spill over.
After 15 minutes(3 x 5 minute intervals) check to see if the clotted cream sets by placing a bit onto a small dish into the freezer for 5 minutes.
Once ready simply chill in the fridge until completely set before serving.
Video
Notes
Do not use cream with a fat percentage less than 33%. The higher the better.
Butter adds butteriness and extra flavour. It works great for the stovetop method as you can whisk and emulsify often. You could leave the butter out if you want. Doing this in a microwave is difficult so I left it out of the microwave method to avoid a grainy texture.
Make sure to cool the clotted cream completely before serving.
It does not freeze well as the texture becomes grainy once defrosted. However, it can be frozen and then used in other preparations like soup, ice cream bases or for baking. Anywhere the cream will get heated and melted again.
StorageStore in the fridge airtight for up to 6 days.It does not freeze well as the texture becomes grainy once defrosted. However, it can be frozen and then used in other preparations like soup, ice cream bases or for baking. Anywhere the cream will get heated and melted again.Alternative Cooking methods
Slow cooker - Fill your cooker ¼ with water. Set your cooker to low. Place a dish filled with cream into the water. Cook for 12 hours. Set in the fridge before scooping off the clotted cream.
Oven - Turn your oven to 80°C or 176°F. Fill a shallow dish ¾ way up with cream. Bake for 12 hours and chill completely in the fridge before harvesting your clotted cream from the top.