In a double boiler over medium heat bring the cream to 175 degrees. If you don’t have a double boiler, place a heatproof bowl over a saucepan of water.
Stir a little so that the cream heats evenly.
Once you reach 175, bring up the temperature—180 to 200 degrees.
Keep that temperature for about 45 minutes to an hour. At this point, the cream will take on a cracked, yellow skin.
Next, remove the bowl or top of your double boiler and settle in a pan of ice water to cool quickly.
Cover with plastic wrap and stow in the fridge overnight.
Then carefully skim the clotted cream off the top with a shallow spoon and layer it into a bowl.
It will keep for about a week in your fridge. Serve on top your favorite Mason Dixie Biscuits!
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