Cornish Clotted Cream Recipe:
To make this you need full cream jersey or a similar milk. The quantity can vary to suit the size basin one uses, with a minimum of 1 litre or 2 pints to make it worthwhile. Pour milk into a basin and leave in a cool place (not freezer) for at least 8 hours until the cream has risen to the top. Then put the basin carefully over a saucepan of boiling water - not letting any water get into the milk. A pudding basin will rest on the rim of the right sized saucepan. Let the water simmer on a slow boil until the cream begins to show a raised ring around the edge and the surface begins to bubble. When sufficiently cooked in about 3/4 - 1 hour take off heat - lift basin carefully and place in a cool place. Skim cream gently off the surface into a dish and enjoy it!