Chef John's Clotted Cream

Ingredients

• 2 pints (1 liter) of heavy cream
• 1/4 teaspoon of baking soda
• 1 teaspoon of salt

Directions

1. Pour the heavy cream into a heavy-bottomed saucepan. Heat over medium-high heat until the cream starts to boil.
2. Reduce the heat to low and add the baking soda and salt. Stir until the baking soda and salt are dissolved.
3. Continue to heat the cream on low heat for 1 to 1 1/2 hours, stirring occasionally to prevent scorching.
4. When the cream has thickened, remove from heat and allow to cool for 30 minutes.
5. Strain the cream through a fine mesh sieve into a bowl. Discard the solids.
6. Cover and refrigerate overnight. The cream should thicken more as it cools.
7. Serve chilled with scones or other desserts.

Interesting Facts

• Clotted cream is a traditional British dessert topping, usually served with scones.
• It is made by heating cream until it thickens, then cooling it for several hours.
• The name "clotted" comes from the fact that the cream forms a thick layer on top of the cooled mixture.