How to make Clotted Cream

• 1 medium bloomer, cored out and shredded
• 1.5 litres full-fat milk
• 2x 225 g

Peel the outer layer of the bloomer and tear the soft core into small pieces. Place the torn bread into a deep pot and cover it all with full-fat milk, let it rest in the fridge for 24 hours or until it absorbs all the milk. Bring the milk and bread to the boil, pound some mistika with a spoon of sugar and add it to the milk. When they reach boiling point, add 2 pots of extra-thick double cream