Clotted Cream

• 400 ml thick double cream

Warm the double cream in a bain-marie, making sure the bowl doesn’t touch the simmering water underneath. Heat gently, without stirring, until the cream is reduced by half and has a texture like butter with a crust. Do not let the cream boil. Take the ‘butter’ off the heat and leave it to cool. Cover the top of the bowl with cling film and leave it in the