Phil Vickery discovers Rodda's clotted cream
It’s the perfect side to any festive treat, and with 250 million spoonfuls being enjoyed every year it’s no wonder Rodda’s factory in Cornwall are keeping their clotted cream family recipe a secret.
That doesn’t mean we can’t try a bit of the good stuff!
We sent Phil Vickery down to the farm to see what goes into making this delicious cream, before he headed back to the kitchen to whip up a delicious clotted cream & lemon curd mousse with clotted cream cookies.
Clotted cream and lemon curd mousse with clotted cream cookie
Serves: 4 - 6
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Ingredients
1 x 300g tub full fat, soft cream cheese, cold as possible
397g can condensed milk, cold as possible, best stored in a fridge overnight
1 x 200g tub Rodda’s clotted cream
150g good quality lemon curd
Finely grated zest and juice of 4 lemons
Finely grated zest and juice of 2 large limes
Sherbet, if you can get some, to top
For the cookie
115g clotted cream
1 tbsp golden syrup
115g soft brown sugar
Finely grated zest 1 large orange
½ level tsp bicarb
½ level tsp cream of tartar
230g plain flour
Method
To make the clotted cream mousse, whisk the cream cheese, condensed milk, and clotted cream together until thick and very creamy. The longer you whisk for, the lighter the mousse will be.
Add the lemon curd, juices and zests and whip for a few seconds only as the mixture will tighten very quickly. The reaction of the acid mixing with the creams thickens extremely quickly, so take care. Immediately spoon into small dishes or a large trifle bowl, then chill until set, best overnight.
Dust with sherbet just before serving. To serve, spoon the mousse into bowls or eat from individual moulds.
To make the clotted cream cookie, preheat the oven to 180C gas 4
Lightly bring together the clotted cream, syrup and sugar together for about 1 minute.
Add the orange zest, bicarb, cream of tartar and flour and then mix well.
Press into a 21cm square tin, lined with non-stick baking paper. Bake in the preheated oven for 25-35 minutes.
Leave to cool for 15 minutes before lifting out, then cut into fingers