Homemade clotted cream vegetarian

tip: the most important thing is the type of cream and butter you use. It is best if the double cream contains a high percentage of fat. It is best if both the cream and the butter are of top quality.

Making homemade clotted cream – 30 minutes + waiting time

Place the double cream and butter in a thick-bottomed saucepan. Make sure the pan is not too small, because if the surface is too small it will take a long time before the clotted cream is ready.

Heat the cream and butter over low heat, stirring occasionally with a wooden spoon. As soon as the mixture is gently simmering, stir it constantly with a wooden spoon. This ensures that the cream does not stick to the base of the pan.

Let the mixture reduce to half its volume while stirring continuously. You will notice that the mixture has already thickened. Spoon the mixture into a bowl and allow it to cool to room temperature. The wider the bowl, the more 'crust' the clotted cream will get.

Put the clotted cream mixture in the fridge overnight, this will make it even thicker. A true classic, and an essential accompaniment to scones!