Ingredients:

  • 946 ml (4 cups) Heavy Cream, preferably unpasteurized and non-ultra-pasteurized (double cream if available). (For US: 1 quart)

Instructions:

  1. Gently pour the heavy cream into the shallow baking dish.
  2. Place the dish uncovered in a preheated oven at the lowest possible setting (around 170°F/77°C). Bake for 12-24 hours, or until a thick, wrinkled skin forms on the surface.
  3. Carefully remove the dish from the oven and let it cool to room temperature.
  4. Cover the dish and refrigerate for at least 8-12 hours, or preferably overnight.
  5. Using a spoon, gently scoop the thick, clotted cream from the surface of the dish, leaving the thinner liquid underneath.