Recipe - Devonshire Creamclotted Cream

4 ounce Sour cream
8 ounce Heavy (whipping) cream
1 tablespoon Powdered sugar

Blend the sour cream and heavy cream together in a bowl using a wire whisk.
Cover with a wet towel and let stand on the kitchen counter for 68 hours.
Refrigerate. When ready to serve, whisk in in the powdered sugar. Use more
or less powdered sugar just to kill the slightly bitter sour cream taste.
This recipe was devised by a British war bride who was missing home. It
has been hailed as the closest to Clotted Cream you are likely to get this
side of England. Excellent over scones with strawberry jam.

Posted to FOODWINE Digest by Gail Beynon Beynong@AOL.COM on Aug 3, 1997