Cream is first separated from full fat pasteurised Cornish milk. The clotting or "clouting" happens when the cream is then gently baked for 60-90 minutes. A beautiful golden crust forms. The Cornish clotted cream is then chilled to develop its silky smooth texture.
Top tip: Add clotted cream to savoury dishes such as mashed potato, risotto and scrambled eggs for that added touch of luxury.
FREE WHEATGERM WITH EVERY POND HEATER www.blagdon-water-gardens.c...View details
Protect your pond fish this winter. Purchase the resun 100w pond heater £39.99 from www.blagdon-water-gardens.co.uk and we will give you a pot of Tetra wheatgerm 1l winter fishfood worth £4.99 FREE
Contact: 01934 316673
Valid until: Friday, February 28 2014