Meander Valley Traditional Creams

Clotted cream is originally a farmhouse product from Devon & Cornwall in England . It was traditionally served with scones & jam to form part of the famous Devonshire Tea. Now it is used with any dessert that requires a rich cream to give a different texture & flavour than Double Cream.

Pure Meander Valley Clotted Cream is produced in small batches in a traditional manner. Deliberately set in shallow tubs to ensure all scoops of clotted cream include crust & the smooth cream underbelly.

• The crust is golden and gives a concentrated cream flavour & slight hint of caramel. The thick cream is the prize - silky, smooth & full of flavour.

Pure Meander Valley Double Cream is produced in small batches in a traditional manner allowing for seasonal variations to be adjusted guaranteeing a consistent product. This product has no thickening agents or gelatine added; it is just naturally thick luscious cream.

This extra thick double cream has an average fat content of 54%. It is ideal as a rich extra thick pouring cream or to be floated in coffee or a soup. It is not the best cream for whipping as it has a tendency to curdle and become like butter, however that is not to say it can not be done.

• Use to top a fruit pie.

• Serve with ripe berries or stone fruit

• Stir the seeds of a vanilla been through and serve with warm chocolate pudding.

• Place a dollop on top of thick Pumpkin soup with a few snips of chives.

Pure Meander Valley C reme Fraiche is produced in small batches in a traditional manner. Bacteria are used to culture the cream for a luxuriously smooth, creamy product with a tangy flavour. This complex flavour compliments a range of dishes both savoury and sweet. It is gluten free contains no gelatine and will not split when heated.