Serves: 5
Total Calories: 320
Yield: 1 1/2 Cups
1. Fit a cone-shaped coffee filter into a funnel and stand it up in a jar or glass. Pour the heavy cream into the filter, cover, and refrigerate for five or six hours, or until the whey separates and runs into the jar.
2. Scoop the clotted cream from the filter, place in a bowl, and serve.
This Clotted Cream recipe is from the Great Natural Breads Made Easy Cookbook. Download this Cookbook today.
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