Devonshire (or Devon) Cream Substitute

Devonshire (or Devon) Cream is a clotted cream produced commercially in Devon Cornwall and Somerset England. It is a thick, rich, yellowish cream with a scalded or cooked flavor that is made by heating unpasteurized milk until a thick layer of cream forms on its surface. The milk is then cooled and the layer of cream is skimmed off. Clotted cream has 55 to 60 percent fat content and is so thick it does not need to be whipped.

This recipe makes a nice substitute to go with your scones. It consists of beating mascarpone and whipping cream with a little sugar and vanilla extract. For those who are unfamiliar with Mascarpone, it is a soft unripened cheese that belongs to the cream cheese family. It comes from Switzerland and Italy and is a thick, rich, sweet and velvety, ivory-colored cheese produced from cow's milk that has the texture of clotted or sour cream. Its delicate and mild flavor is great with fresh fruit and is probably best known for its use in Tiramisu. Produced mainly in the fall and winter it is sold in plastic tubs and can be found in specialty food stores and in the deli section of some grocery stores.

Yield

1 1/2 cups

Ingredients

4 ounces mascarpone
1 cup (240 ml) heavy whipping cream
1 teaspoon pure vanilla extract
1 or 2 tablespoons granulated sugar
zest of lemon or lime (optional)

Directions

Place all the ingredients in a large bowl and beat until the mixture holds its shape and looks like softly whipped cream. Use right away or cover and refrigerate the cream until serving time.

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