It has been said that words have the power to move mountains and I have certainly learned that words can evoke so many different feelings in different people. Some words and names just sound good or bad, no matter what the situation. Anything that is related to desserts seems to have special connotations for many people and I know a guy who almost drools if words such as Cornish clotted cream and Cornish clotted cream ice cream are mentioned within his hearing.
Clotted cream is the traditional accompaniment to the scones and jam which are a part of the quintessential English cream tea which is now served all over the country, but originated in Devon, in the South West of England. In May 2010, a campaign was launched at the Devon County Show to have the name “Devon cream tea” protected within the European Union under Protected Designation of Origin rules. In 1998 the term Cornish clotted cream became a Protected Designation of Origin (PDO) by European Union directive, as long as the milk is produced in Cornwall and the minimum fat content is 55%.
There are regional variations as to how a cream tea should preferably be eaten. The Devonshire method is to split the scone in two, cover each half with clotted cream, and then add strawberry jam on top. Traditionally it is important that the scones be warm (ideally, freshly baked), and that clotted (rather than whipped) cream and strawberry jam, rather than any other variety, is used. Butter is generally not included, and the tea should be served with milk. In Cornwall, the cream tea was traditionally served with a “Cornish split”, a type of slightly sweet white bread roll, rather than a scone.
The reason that butter is not needed on the scones if you are using Cornish clotted cream is that the Cornish cream is in itself almost as rich as butter and the taste is just as creamy and lovely as butter is. I am one of those people who believe that everything tastes better with butter and I use it in almost everything. However, even I found that adding butter to a scone along with Cornish clotted cream is overkill and just does not taste right. The strawberry jam is essential to add that delicious fruity and sweet flavour, adding a different taste and texture to the scone. The only place where I break with tradition is the fact that I do not actually like tea and so to the disgust of my friends and family, I have coffee instead.
Cornish cream is used for the making of Cornish clotted cream and then in turn this is used for the making of Cornish clotted cream ice cream. This is another product which is as delicious as it sounds and is rich and creamy. There are many flavours available and you can add toppings, but for me, the best is just a couple of scoops of this plain ice cream, with some fruit.
Kellys Clotted Cream Ice Cream UK 