Innocent Bystander wrote:
In my experience clotted cream is rather softer than "room temperature butter in a cool room". The nearest substances I can think of to resemble clotted cream in texture would be hummus or tabouleh. Think very soft paté.
You would use clotted cream like butter. Spread it on a scone - sorry, a "breakfast biscuit". Let's be clear about this. The scones/breakfast biscuits should be made so as to have two or three raisins in each one. Make a horizontal slice to cut one in half, and spread the cut portions with clotted cream. Serve with tea with milk (NOT lemon) - or coffee, if you really must.
Only an American would think of refrigerating clotted cream. It's mostly fat. It doesn't refrigerate well. Let it return to room temperature before you try to use it. The reason Brits don't refrigerate it much is because when you look round, it's all gone.
Nah. It's thicker than that. Admittedly, a lot of the modern stuff is pretty soft and runny, but it shouldn't be. For instance, if you place a heap of it on a scone, it should not change shape or collapse at all. You can spread it, of course, but it won't run of its own accord.
And I refrigerate it. Again, good thick clotted cream is fine in the fridge. Not a problem.
It does get harder and harder to get proper clotted cream, mind. Easier to find in Devon than in Cornwall these days. Most of the stuff that you'll find in Cornwall is Rodda's or the like. Doesn't even have a proper crust.