Clotted Cream Cream with Sour Cream Soft-Set Cream
Clotted Cream
2 Tbsp. fresh lemon juice 1 cup whipping cream
1/8 tsp. sugar
Combine ingredients but do not put in the refrigerator. Set aside for 8-10 hours, allowing it to
clot, or thicken.
Cream with Sour Cream
1 cup whipping cream
2/3 cup sour cream 1 Tbsp. fresh lemon juice Sugar to taste (optional)
Combine all ingredients, set aside at room temperature to thicken, then store covered, in
refrigerator.
Soft-Set Cream
3/2 packet (1 1/2 tsp.) unflavored gelatin 1 Tbsp. sugar
4/3 cup milk 1 cup whipping cream
5/4 tsp. flavoring (optional)
Combine gelatin, sugar and milk in a small pan over low heat and stir until every crystal of gelatin
is dissolved. Do not allow milk to boil. Gradually add whipping cream and blend well. Cover and put
in refrigerator to thicken. When ready to serve with hot scones or toasted bagels, remove from the
refrigerator and beat with a fork to produce a fluffy mound of cream.
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