Question Clotted Cream

Not a dessert in itself, but it does serve as a delicious spread, or as an ingredient that can be used similarly to mascarpone. While true Cornish Clotted Cream is made a bit differently, and is a protected appellation, making something very similar at home is dead easy. While you don't really get very much given the amount of cream used, the sheer decadence of it is worth it IMAO.

Clotted Cream
1 quart (or liter) of heavy cream

Pour into shallow casserole dish or similar pan, to a depth of 1.5 to 2 inches (38mm to 50mm).

Set uncovered pan in warm oven at a temperature of about 170° F (75° C) for twelve hours.

Allow to cool for 30-45 minutes. (optional) Remove golden-brown crust from liquid.

Cover pan and set in refrigerator for at least eight hours.

Cut a section of the clotted cream out to expose the liquid underneath. Pour off free liquid, which can be used for cooking as an alternative to ordinary milk or light cream. Cut clotted cream into sections and spatula into containers.

You can also make clotted cream by the traditional method if you have a little more patience.
Instead of heating it, leave it standing for a day or so (this was usually done on the windowsill).
The top will turn a butter-yellow colour as it forms a soft crust. Don't get rid of this, its part of the cream! By doing this, you dont heat it as much and dont have to remove a burnt crust.

As before, when ready decant any remaining liquid and you have the cream (just dont look up the calories, you don;t want to scare yourself!)

Put on scone, then top with jam (yes, we have arguments about whether the jam or cream go on first...)