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Hope this helpsMAKING YOUR OWN DEVONSHIRE OR CLOTTED CREAM Yield: 1 servings In winter, let fresh, unpasteurized cream stand 12 hours, (in summer, about 6 hours) in a heat-proof dish. Then put the cream on to heat - the lower the heat the better. It must never boil, as this will coagulate the albumen and ruin everything. When small rings or undulations form on the surface, the cream is sufficiently scalded. Remove at once from heat and store in a cold place at least 12 hours. Then skim the thick, clotted cream and serve it very cold as a garnish for berries, or spread on scones and top with jam.MOCK DEVONSHIRE CLOTTED CREAM 1 pk (3 oz) cream cheese 1 c Heavy or whipping cream 1 ts Powdered sugar 1/2 ts Vanilla Blend all ingredients in a blender or food processor, until thick (food processor works best). Serve with preserves on warm scones. Keep refrigerated.
Thanks, Cherie, I like the idea of the "mock" recipe, and I think it will be fine for the cake.