Cream
Tea
A Cream Tea is generally
a term used to describe a traditional English afternoon tea, at which
is served hot Tea, freshly baked Scones, gorgeous Jams and Clotted
Cream.
We all like to keep an eye on our waistlines.
The reality is though that a Devonshire Tea, a Cream Tea or even a
normal Afternoon Tea just wouldn't be the same
without Clotted Cream/Devonshire Cream and other
assorted 'Cream Goodies.'
There are many
different types of Creams available, each one as delicious as
the next.
What is Clotted Cream?
I
am often asked this question. Clotted Cream is a specialty of
Devonshire, England. Clotted Cream is made by gently heating
unpasteurised milk until the cream 'clumps or clots' on the surface.
Once the milk has cooled, the resulting Clotted Cream is skimmed from
the surface.
Our
sinfully delicious Dictionary of Cream
Clotted
Cream - A thick, yellow cream made by slowly scalding
unpasteurized milk. See detailed description above.
Coconut
Cream - Made by simmering shredded coconut and water
together, which is then strained to produce a cream.
Cream
Tea - see description at the top of this page.
Creme
Fraiche - Originating from Brittany and Normandy in France.
Cream with a culture added to produce a rich and smooth cream.
Devonshire
Cream - From Devonshire, England. Also known as Devon Cream,
it is another term used for Clotted Cream.
Heavy Cream
- Another term for Whipping Cream - 40% milk fat.
Light
Cream - Usually around 20% milk fat.
Mock
Cream - Not really a cream but rather a substitute cream made
from milk, sugar and butter ( or sometimes lard!! )
Pouring
Cream - Cream in its natural state - easily poured - runny.
Sour
Cream - A cream to which a lactic acid culture has been added
to produce its characteristic sour taste.
Thickened
Cream - Pouring Cream to which a thickening agent has been
added - usually a gelatine.
Whipped Cream -
Cream made light and fluffy by whipping or beating.
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