Low Fat Mock Clotted Cream Recipes

Steps:

• In a large bowl, whisk together the milk, yeast and honey. Cover the bowl with plastic wrap and let stand in a warm place until the mixture becomes foamy, about 10 minutes.
• Whisk in the warm water, both flours, salt and baking powder until smooth. Cover with plastic wrap and let stand in a warm place until doubled in size, about one hour.
• To prepare the mock clotted cream, in a medium bowl, whisk together the mascarpone and cream until thick and stiff. Chill until ready to serve.
• To prepare the crumpets, set a griddle over medium-low heat and oil it. To make flat, pancakelike crumpets, spoon the batter onto the griddle and cook for about 3 to 4 minutes on one side and 1 to 2 minutes on the other. To make the crumpets using English-muffin rings or cookie cutters, oil them liberally and place on the skillet. Spoon in batter 1/4-inch high. Let the crumpets cook until dry around the edges and bubbles have formed over the surface, about 5 to 6 minutes. Remove the rings and wipe clean. Turn crumpets over and cook until lightly browned, another 2 to 3 minutes. Re-oil the griddle and each ring before making another batch.

Steps:

• In medium bowl, combine cream cheese, sugar and sour cream.
• Beat with electric mixer on medium speed until smooth.
• Add cream and vanilla then beat til light and fluffy.
• Place in refrigerator and chill until it is time to serve.

Steps:

• In a small bowl, beat cream cheese until fluffy. Beat in sour cream and confectioners' sugar until smooth. Add whipping cream. Beat on medium speed until combined; beat on high speed until stiff peaks form. Refrigerate until serving.

Steps:

• Allow cream cheese to warm to a spreadable consistency.
• Combine cream cheese and margarine together in a bowl until well blended.
• Work the whipped topping into the mixture.
• Spread on scones, or other items.

Steps:

• Set a coffee filter basket, lined with a filter, in a strainer, over a bowl. Pour the cream almost to the top of the filter. Refrigerate for 2 hours. The whey will sink to the bottom passing through the filter leaving a ring of clotted cream. Scrape this down with a rubber spatula and repeat every couple of hours until the mass reaches the consistency of soft cream cheese.

Steps:

• Heat the cream in a heavy sauté pan and gently on the lowest heat for 5-6 hours, by which time it will have a rich, deep-yellow, wrinkled crust (use a diffuser mat if necessary). The cream must not boil or simmer.
• Let the cream cool overnight, but preferably not in a fridge (I leave it in a cold pantry).
• Next day, lift off the crust, or "clout" as my Cornish son-in-law calls it. Spoon the cream into sterilized glass jars, cover, and store in the fridge. The clotted cream is on top; thick cream left over when the clotted cream is removed can be used as heavy cream and it keeps for ages-several weeks at least.
• If your stove doesn't go low enough, then put the cream into an earthenware bowl, set it in a bain-marie, and proceed as above.

Steps:

• Using a whisk attachment on the mixer, whip heavy cream until stiff peaks form. Remove from mixer, and hand whisk in the sour cream and confectioners' sugar until just combined. Store in refrigerator.

Steps:

• Preheat oven to 175 to 180 degrees F (80 degrees C).
• Pour cream into shallow glass or ceramic baking dish (an 8- or 9-inch square pan is ideal). Cream should be about 1 1/2 to 2 inches deep.
• Place dish in preheated oven. Bake 12 hours. Do not stir. Carefully remove from oven and let cool to room temperature. Cover with plastic wrap and refrigerate overnight or until completely chilled.
• Turn over a corner of the top layer of thickened cream; carefully pour liquid underneath into a container to use for baking.
• Pack the thickened (clotted) cream into a ceramic crock or canning jar. Cover and refrigerate up to 5 days.

Steps:

• Fold vanilla into sour cream. Beat heavy cream until stiff peaks form the fold in the sugar. Fold this mixture into the sour cream/vanilla mixture.

Steps:

• 1. Mix all ingredients together until well blended. Use as a spread for tea cakes and scones.