4 C heavy cream (NOT ultra-pasteurized)
Place 4 C cream in a glass 9x13 pan and cover with tin foil. Place in 160-180 degree oven overnight or 8-10 hours. Cream is clotted when you can see the two layers. Remove from oven. If there is a brown film on top, remove with a fork while still warm. Replace foil and place in fridge until set, 4-6 hours. Spoon clotted cream off top, or pour liquid out from underneath, which ever comes first. Mix clotted cream until smooth. Serve at room temperature. Can be stored in the fridge for a few days. Should yield 2 C clotted cream. Serve on English Scones!
**Seriously delightfully reminiscent and yummy!
** If you've never had it, it taste like a mix between unsalted butter and whipped cream....a touch sweeter.
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