CLOTTED CREAM Meaning and
Definition
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Clotted cream, also known as clouted cream or Devonshire cream, is a thick and rich type of cream that has been heated slowly to create a thickened consistency. It is traditionally made by heating unpasteurized milk in a shallow pan that allows the cream to rise to the top. The heated milk is then left to cool slowly, allowing the cream to rise and form a thick layer on the surface. This thick cream is known as clotted cream.
Its texture is exceptionally creamy and smooth, with a slightly yellowish color. Clotted cream has a luxurious taste, being rich, indulgent, and slightly sweet, with a distinct buttery flavor. Its consistency is thicker than heavy cream or whipped cream, making it ideal for spreading on bread or scones. It is particularly popular in British cuisine, especially in the southwestern regions of England such as Devon and Cornwall.
Clotted cream is a versatile ingredient often used in various desserts, such as scones with jam and clotted cream or as a topping for pies and cakes. It can also be used in savory dishes to add richness and depth of flavor. Due to its high fat content, clotted cream has a indulgent mouthfeel and is considered a luxury ingredient. It is typically sold in small jars or pots and should be stored in the refrigerator to maintain its freshness.
Common Misspellings for CLOTTED CREAM
- xlotted cream
- vlotted cream
- flotted cream
- dlotted cream
- ckotted cream
- cpotted cream
- cootted cream
- clitted cream
- clktted cream
- clltted cream
- clptted cream
- cl0tted cream
- cl9tted cream
- clorted cream
- clofted cream
- clogted cream
- cloyted cream
- clo6ted cream
- clo5ted cream
Etymology of CLOTTED CREAM
The word "clotted cream" has an interesting etymology. The term "clotted" refers to the process of heating unpasteurized cow's milk in a shallow pan until it forms "clots" or thick layers of cream on the surface. These clots are then cooled and skimmed off, resulting in the thick and velvety clotted cream.
The usage of the word "clot" can be traced back to Middle English, where it meant a curd or coagulated mass. The Old English version of the word was "clott", derived from the Old English word "clottian", which meant to clot or coagulate.
The term "cream" comes from the Old French word "creme", which was derived from the Latin word "chrisma", meaning an unguent or ointment.
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