Clotted cream is a thick yellow cream made by heating unpasteurised cow’s milk and then leaving it in shallow pans for several hours. During this time, the cream content rises to the surface and forms clots.
In the European Union, Cornish clotted cream is a protected designation of origin (PDO) for cream produced by the traditional recipe in Cornwall. The origins of clotted cream appear to lie in Southwest England, in the counties of Devon and Cornwall. In fact, an alternate name for clotted cream is Devonshire cream or Devon cream, in a reference to the county of possible origin for the food.
Clotted cream is generally served as part of a cream tea on scones with strawberry or raspberry jam. In Devon, the cream is traditionally used instead of butter, with the jam spread on top of the cream; in Cornwall the jam is spread first because the runny substrate of Cornish clotted cream would make the Devonian method of service impossible to achieve without looking messy.
The fat content of clotted cream is usually around 55%, and it has a creamy, slightly sweet flavor all on its own. Some cooks like to add small amounts of sugar or flavoring such as vanilla, especially when clotted cream is used on fresh fruit. On scones, the natural sweetness of the scone is all that is needed, and sweetened clotted cream can seem cloying on desserts.
You can find authentic Kosher food containing Clotted Cream on many Kosher Restaurants in Los Angeles.