Raw Clotted Cream, Strawberry & Spruce Recipe
Make Raw Clotted Cream, Strawberry & Spruce Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Clotted Cream (Raw-style, stoveless)
Strawberry Compote (raw, quick)
Spruce Syrup & Garnish
To Serve
Method
Clotted Cream (Raw-style, stoveless)
- 1
Prepare cultured cream
In a clean glass jar, pour 2 cups of unpasteurized heavy cream. Whisk in 2 tablespoons of full-fat sour cream until incorporated. Cover jar with a breathable lid (cheesecloth or a loose lid) and leave at room temperature (about 70–75°F / 21–24°C) for 12–24 hours to gently culture and thicken. The cream should become slightly tangy and thicker but remain pourable.
- 2
Chill and thicken
Once cultured, refrigerate the jar for at least 4 hours or overnight to firm up. The cold will allow natural separation and thickening that mimics clotted cream texture.
- 3
Finish texture and salt
After chilling, remove about 1/4 cup of the top-thickened cream and, using a small spatula, gently fold in 1 teaspoon sea salt to the remaining chilled cream. Taste and adjust salt very slightly if needed. For an extra-rich mouthfeel, whip the top surface lightly with a fork to create a billowy texture, but do not overwhip — you want a dense, spoonable cream.
Strawberry Compote (raw, quick)
- 4
Macerate strawberries
Place 2 cups quartered strawberries into a medium mixing bowl. Add 3 tablespoons raw honey (or maple syrup), 1 tablespoon fresh lemon juice and 1/2 teaspoon vanilla bean paste. Toss gently to coat and let sit 15–25 minutes at room temperature so the berries release some juices and the flavors meld.
- 5
Add spruce tips
After macerating, stir in 2 tablespoons rinsed, young spruce tips. Gently press a few of the strawberries with the back of a spoon to create a slightly saucy texture while keeping many pieces intact. Taste and adjust sweetness or acidity as desired.
Spruce Syrup & Garnish
- 6
Make a quick spruce-infused syrup
In a small saucepan over low heat (or in a small bowl and warmed gently without boiling if avoiding heat), combine 1/4 cup water and 2 tablespoons raw honey. Warm just until the honey thins and blends with the water (do not boil to maintain raw-lean approach). Remove from heat and add 1 teaspoon finely chopped fresh spruce tips. Let steep 10 minutes, then strain out solids. Chill briefly if desired.
- 7
Prepare garnishes
Reserve a few whole spruce tips and mint leaves for garnish. Slice an additional 1/2 cup strawberries for plating.
To Serve
- 8
Assemble plates
Spoon generous dollops (about 2–3 tablespoons each) of the chilled clotted-style cream onto serving plates or atop warm (just-warm allowed) biscuits/crackers. Spoon macerated strawberry compote over or beside the cream.
- 9
Finish with spruce syrup and garnish
Drizzle a teaspoon of the spruce-infused honey syrup over the strawberries and cream to add bright resinous sweetness. Scatter sliced strawberries, a few chopped spruce tips for texture, and tuck in a fresh spruce sprig and mint leaves for aroma. Serve immediately.
- 10
Notes and storage
Clotted-style cream will keep refrigerated in a sealed container for up to 4 days. Strawberry compote is best same day but will keep 1–2 days refrigerated. Spruce syrup will keep up to 5 days refrigerated. If using pasteurized cream (no raw access), follow same steps but allow slightly longer culturing and ensure use of a reliable starter.