Recipe: Mock Devonshire Cream

Devonshire cream also known as clotted cream is commonly produced in dairy farms in South West England, particularly in the counties of Cornwall and Devon.  It is a thick cream made with a minimum fat content of 55% by indirectly heating full-cream cow's milk using steam or a water bath and then leaving it in shallow pans to cool slowly. During this time, the cream content rises to the surface and forms 'clots', hence the name.

In KL, some of the high-end supermarkets stock Devonshire cream but even a small bottle is quite costly (and you can't always find them when you want them). Sometime ago, I bookmarked this recipe by Joy of Baking which is a nice substitute for Devonshire cream. It consists of beating mascarpone cheese and whipping cream with a little sugar and vanilla extract.

Mock Devonshire cream

I adapted the original recipe slightly - I used equal amounts of mascarpone and whipped cream. It is much thicker and richer than whipped cream, and works well with scones or strawberries (and many other desserts as I come to discover). Will share some recipes that you can pair this cream with soon.

Mock Devonshire cream
Recipe adapted from Joy of Baking
Preparation time: 4-5 minutes
Makes about 1 1/4 cup

100g mascarpone cheese
100g heavy whipping cream
1 tsp  pure vanilla extract
1/2 tbsp caster sugar

1. Place all the ingredients in a large bowl and beat until the mixture holds its shape and looks like softly whipped cream. Use right away or cover and refrigerate the cream until serving time.

*This recipe was featured on Asian Food Channel's FB page on 8 Nov 2012.