GO FIGURE!
ha!
Ok, so, the basics here will be easy for all of you parents out there- you take heavy cream (aka whipping cream) and you boil it, let it cool completely for 4 days in the frig, and mix together- including the skin on top. Yum, huh?
Well, the Devonshire version is a bit different, almost lemony, so I've got a great mock one for that, and it works well for people who are on a no-yeast diet, like my friend E. So, this one's for you, E!
Irish Clotted Cream
1 small carton of large chunk cottage cheese (8oz), drained in a strainer over the sink
1 small carton of sour cream (8oz)
1 Tbsp lemon juice
1/4C white, granulated sugar
In a blender or food processor, mix together on low speed. Don't forget to drain the cottage cheese, or your cream will be too runny. Keep refrigerated when not in use. Serve with scones and jam or muffins and jam or even on crepes! (stay tuned!)
Enjoy the GF goodies!
The Irish Lass
1 comment:
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