Devonshire Cream

Devonshire Cream

 There is nothing like waking up to fresh baked scones and while they’re still warm, smother them with raspberry jam and Devonshire cream. Devonshire cream is a clotted cream made by heating up unpasteurized milk until it forms a thick layer of cream on top, then cooled and you skim off the top layer of cream. It’s also heavy in fat content so if you’re on a diet, this is not for you to eat, but worth the extra calories for sure. 

How you make this homemade is simple, but takes a while to make. First leave unpasteurized milk out on a counter in a covered container to get to room temperature (usually about 12 hours during winter months and 6 during winter months). Then place milk into a sauce pan and heat over low burner until you see rings form on the surface. DO not boil!  The rings are what’s forming the cream. Then let cool and store in fridge for another 12 hours. Once cooled, skim off the cream on top and place into a mixing bowl.

In the same mixing bowl add 4 ounces of mascarpone, 1 cup of heavy whipping cream, 1 tablespoon of sugar and 1 teaspoon of vanilla extract and mix well. Beat the contents until it forms the same consistency as egg whites. Use right away or refrigerate until time to serve. Makes about 1 ½ cups. Prep time is about 15 minutees once you’ve cooled the unpasteurized milk.

Author Elizabeth Kilbride is a former political operative, author, scriptwriter, historian, journalist. business professional, and creative artist, and life coach consultant. Ms. Kilbride holds a Masters in Criminology and a BS in Business Management who stepped out of the loop for a while, but who is now back with a powerful opinion and voice in the direction of this country and our economy. As a life coach, she is available to counsel individuals to enjoy their dreams and a better life. Ms. Kilbride loves to travel, photograph her surroundings and is also a gourmet cook who loves to garden and preserve food for the winter months.