LAST EDITED ON 07-17-16 AT 02:01 AM (EST)Oh, deary do, what is clotted cream indeed? Although I have journeyed the world far and wide, I've rarely encountered it -- only upon the British isle for a tea at a stables along a daylong drive from London to Land's End (which also included Stonehenge and Beacon Hill) and also regularly during the week whilst I was in Jersey Island on the Channel, hosted by a local resident living there.
It's basically steam evaporated milk, with the cream floating up to the top as it cools, clumping up (into thick "clots") as it reaches the surface. This very rich (and high fat) cream is skimmed off (literally leaving skim milk below) and it is served with tea (preferably Ceylon teas) to make what is known as "cream tea".
From someone who doesn't care much for hot tea, I found cream tea quite delicious and it goes very well with a serving of scones and seasonal strawberry jam on a matching porcelain plate.
agman's world