Hoffman Media


Clotted Cream with Flower Confetti

Clotted Cream with Flower Confetti Recipe

1 quart heavy cream
1 cup finely chopped fresh edible flowers (such as lavender,
    gardenias, roses, daylilies, etc.), washed and patted dry

• In a large saucepan, heat cream over low heat. Cook until
cream volume has been reduced by half, 3 to 4 hours. Don’t
allow cream to boil or burn, but do allow a “crust” to form on
• Cool, and place in refrigerator overnight.
• Using an electric mixer at low speed, beat cream until thick.
Refrigerate until serving time.
• Fold half of chopped flowers into cream. Transfer to a serving
bowl. Sprinkle remaining flowers on top.
• Serve with scones.

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