2 cups heavy cream
Preparation
Pour cream into a shallow pan. Heat the pan, gently, to about 82 degrees C (180 degrees F) and hold at this temperature for approximately 1 hour. When the surface cream has developed a thick, rich, yellow wrinkled crust, turn off the heat and allows the pan to cool slowly.
Once cold, skim the cream off and serve with scones, fruit or fruit pies.
