Thermomix Clotted Cream
Rich, Luxurious and Utterly British — the perfect partner for scones and jam
I have been working on this recipe for ages and I am now confident you can take it out for a run! I do love clotted cream, a bit too much. It is right up there with butter for me...oh and chocolate I guess, plus well, everything I rave on about.
I had a few fails. I started out with a litre of cream because after all if you are going to the trouble of making your own clotted cream, you may as well go all out. I finally realised after the third fail, that I needed to try a smaller amount. So I don't advise doubling this recipe.
You also need to make it overnight so you don't tie up your Thermomix for 8 hours!
I did use the fermentation process in the TM6, (also in a TM7) but you can manually override that and I have written those instructions as well.
For a special occasion, do this. You will love serving your own clotted cream. Also follow my instructions about containers to use. It will make life a lot easier.
Enjoy, now what are you going to serve it with?
Serving Suggestions for Clotted Cream:
Spread generously on warm scones with strawberry or raspberry jam (the classic!)
Spoon over freshly baked fruit tarts or pies
Dollop onto pancakes or waffles for an indulgent brunch
Serve with lemon curd and shortbread for a simple dessert
Add a scoop on top of hot fruit crumble or pudding instead of ice cream
Pair with fresh berries for an elegant afternoon treat
Use as a decadent topping for chocolate cake or brownies
Swirl through homemade ice cream or mousse for extra richness
Serve alongside Christmas pudding or mince pies for a festive twist
Layer in a trifle or parfait for a creamy, old-fashioned finish
Need
- 350 Grams cream BUY
- 20 Grams unsalted butter BUY
- water for steaming
- fresh lemon juice from about 1/2 a lemon is plenty
Do
- 1
Place cream and butter into the Thermomix bowl and warm 12 min/80°C/speed 1.
- 2
Pour into flat containers that will fit inside the Varoma dish. The more surface area the better but be aware they will need to be covered. I have also found that a thick glass will inhibit the heat from doing it's job. I ended up having best success with WECK jars.
- 3
Rinse the Thermomix bowl and add water and lemon juice.
- 4
Set Varoma into position. At this stage you can use the fermentation process, if you have a Thermomix that has that feature.
- 5
'Ferment' the cream for up to 8 hours. If you don't have the TM6 or TM7 you can set the timer for as long as it will go at 70°C/speed soft then repeat until you are happy with the result.
- 6
Cool to room temperature and then refrigerate the cream in the jars for at least 8 hours prior to use.
- 7
You will be able to tell you have had success when the cream is cooled. But still leave it in the fridge before using for the best texture.
Served with
Tenina Holder is a wife, mother of five and grandmother of nine, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
