A dense, coagulated cream of remarkable thickness is served alongside cake, strawberries, and similar desserts in the county of Devon, England. This exquisite treat is produced by allowing cream to float atop whole milk, followed by a slow heating process that takes approximately one hour. Afterward, the cream is permitted to cool for a minimum of one day before it is extracted.
The term often used to refer to clotted cream with a minimum of 55% butterfat content is “Devonshire cream.” This type of cream is created by heating the cream in hot water after separating it from the milk. It is primarily produced in the English counties of Devon, Cornwall, and Somerset, and is highly regarded as a gourmet delicacy.