Mock Clotted Cream Recipes

HOW TO MAKE MOCK DEVONSHIRE (CLOTTED) CREAM

Steps:

• Place the cream cheese in a medium bowl and beat with a hand mixer until fluffy and smooth. Add butter and beat. Add sour cream and beat once more until smooth. Serve on fresh scones. Store leftovers in the refrigerator for about a week. Let sit at room temperature for 20 minutes or so before serving.

EASY MOCK DEVONSHIRE CREAM

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.

WHOLE-WHEAT CRUMPETS WITH MOCK CLOTTED CREAM

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.

EASY CLOTTED CREAM

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.

MOCK CLOTTED CREAM

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.

CLOTTED CREAM

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.

MOCK CLOTTED CREAM

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.