Definition of Clotted cream and Creme Fraiche
Do you know What is Clotted cream and Creme Fraiche. If you are looking for the definition of Clotted cream and Creme Fraiche or want to know what is Clotted cream and Creme Fraiche?, then this is where you will fetch your answers. Well, in simple terms Clotted cream (sometimes called scalded, clouted, Devonshire or Cornish cream) is a thick cream made by indirectly heating full-cream cow's milk using steam or a water bath and then leaving it in shallow pans to cool slowly. During this time, the cream content rises to the surface and forms "clots" or "clouts". While Creme Fraiche Both these products are unique in their own ways. Clotted cream is a Not Available colored dairy product and Creme Fraiche is White colored. The food gets it color dependent on the ingredients used and the preparation methods employed. Sometimes artificial food colors are added to give the dairy product, a gourmet look. Apart from their color what distinguishes them is their flavor and aroma. Clotted cream bears Not Available flavor with a Not Available aroma whereas Creme Fraiche has Sour flavor and a Fresh aroma. The color, flavor and the aroma of these products depict their origin. Clotted cream originated in Unknown, whereas origin of Creme Fraiche is traced back to France.