A truly English experience, served on a scone with strawberry jam…so good. It’s easy to make as well.
1 L whipping cream
Placed in a 9 inch square pan, bake for 12 hours at about 180 degrees F. I use the slow cooker on low, or instapot to do this. Let cool for an hour, then place in the fridge to get cold. Its the cold that really helps here to separate all that wonderful creamy goodness on top and serve. The thinner cream may be used in other recipes, like biscuits.