Gourmet Lady Blog

All about clotted cream and double devonshire cream!

One of the most frequently asked questions in the Gourmet Lady shop is:  "What is the difference between clotted cream and double devonshire cream?"  I must say thank you to the delightful customer from Devon, England who explained this to me.  The clotted cream is heated to the point of scalding, and the double devonshire cream is not.  The fat content is higher in the clotted cream.  Sometimes these products separate and have a yellowish appearance which is not uncommon.  They should be kept cool.  You can refrigerate them and then stir them up and they are ready to go.

Other than using clotted cream and double devonshire cream on scones and crumpets, they have other nice uses as well.  Top fresh berries or fruit, on waffles or pancakes.  Fill tart shells with a bit of fresh fruit, some lemon curd, and top with clotted cream or double devonshire cream for a beautiful and easy dessert.