Tuesday, June 3, 2014

Clotted Cream, Rhubarb, Honey

Clotted Cream

500g unpasteurized cream

In a pot bring the cream to 160*F pour into a container and cover with cheese cloth. Keep the cream in a warm place over night, it will separate and the whey will be clear at the bottom of the container. Carefully scoop the thick cream away from the wheyy and put the cream into a blender. Blend the cream until very smooth and strain again over night through a coffee filter. You will have very thick rich cream season with salt and keep cold until needed.

Charred Clotted Cream
Local Illinois Honey
Pickled Rhubarb
Rhubarb Puree
Honey Pecan
Shaved Apple
Honey Lavash
Poached Apple
Aged Asigo
Ruby Streak Mustard Greens
Maldon Sea Salt