quoted from a website I found:
"Both Devon and Cornwall - counties in the South West of England - are famous for their thick cream, which is mainly produced on farms, and in small dairies.
The most famous of all is 'Clotted Cream' which achieves its thick clotted texture by heating cream of high-fat breed cows, such as the Jersey type, in pans, traditionally made of copper but latterly stainless steel, to about 190°f and allowing it to cool slowly. In the farmhouses, the pans were heated crudely over a fire or stove and the cream was rich in acid and aroma-producing bacteria. Dairy or factory methods were much better controlled, using steam heated pans. The cream is usually packed in shallow trays a few inches deep and forms a yellow crusty surface. The consistency is thick and heavy, almost like treacle, and is traditionally served by scooping the cream out into cups or small cartons."
Its lovely. At work, we put it in a stainless container with nitrous oxide cartridges that "whips" it. Fresh, whipped cream on your dessert or coffee... heaven. I've never had anything like this in America. "Cool Whip"?
bah.
