Clotted cream is a thick, rich cream that is made by heating and cooling milk slowly. It has a slightly sweet flavor and a velvety texture. Clotted cream is often used as a topping for scones, crumpets, and other pastries. It can also be used in desserts such as trifle and Eton mess.
Clotted cream is made by heating milk to a temperature of about 80 degrees Celsius (175 degrees Fahrenheit). The milk is then left to cool slowly over a period of several hours. During this time, the cream rises to the top of the milk and forms a thick layer. The cream is then skimmed off and whipped until it is smooth and fluffy.