English Clotted Cream
https://www.allrecipes.com/recipe/257734/chef-johns-clotted-cream/
TARGET
- 180°F / 12 Hours
INGREDIENTS
- 4 cups heavy cream (not ultra-pasteurized)
DIRECTIONS
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Set your sous vide to 180 F / 82.2 C and 12 hours
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Place cream in shallow container partially submerged (below cream level, on mason jar supports) and seal up container
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After the 12 hours in the sous vide bath, remove the clotted cream pan and cool, then refrigerate.
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Pour off buttermilk and put cream in a jar