Definition of Clotted cream and Spaghettieis
Do you know What is Clotted cream and Spaghettieis. If you are looking for the definition of Clotted cream and Spaghettieis or want to know what is Clotted cream and Spaghettieis?, 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 Spaghettieis is a German ice cream dish made to look like a plate of spaghetti. In the dish, vanilla ice cream is extruded through a modified Spätzle press or potato ricer, giving it the appearance of spaghetti. Both these products are unique in their own ways. Clotted cream is a Not Available colored dairy product and Spaghettieis is Not Available 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 Spaghettieis has Not Available flavor and a Not Available aroma. The color, flavor and the aroma of these products depict their origin. Clotted cream originated in Unknown, whereas origin of Spaghettieis is traced back to Germany.