Clotted Cream (Gemar)
In the Middle East, clotted cream is known as "gemar" and is served for breakfast with bread and jam.
Servings: 12 people
- 2 T. cornstarch
- ½ cup half and half
- 1 pint heavy whipping cream
Stir cornstarch in half and half, until smooth, then set aside.
Heat heavy whipping cream over medium heat, until bubbles begin to form around the edges of the pot.
Whisk the half and half into the whipping cream and continue to stir until the mixture thickens. This can take anywhere from 10 to 20 minutes. The consistency should resemble thick pancake batter.
Pour the mixture into a shallow pan and bring to room temperature.
Place the pan in the refrigerator until completely cooled. Scoop out the gemar/clotted cream with a flat spatula and transfer to a lidded-container.
Serve with scones, biscuits, or toast.
Calories: 156kcal | Carbohydrates: 2.8g | Protein: 0g | Fat: 16g | Saturated Fat: 9.9g | Cholesterol: 59mg | Sodium: 19mg | Fiber: 0g | Sugar: 0g