Best Oat Cake With Warm Mixed Berry Compote And Clotted Cream Recipes

Clotted Cream image

Provided by Alton Brown

Time 5m

Yield 1 cup

Number Of Ingredients 1

2 cups pasteurized (not ultra-pasteurized) cream

Steps:

Set a coffee filter basket, lined with a filter, in a strainer, over a bowl. Pour the cream almost to the top of the filter. Refrigerate for 2 hours. The whey will sink to the bottom passing through the filter leaving a ring of clotted cream. Scrape this down with a rubber spatula and repeat every couple of hours until the mass reaches the consistency of soft cream cheese.

Strawberries Filled with

Provided by Bobby Flay | Bio & Top Recipes

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 6

1 cup mascarpone cheese
1/2 cup heavy cream, very cold
3 tablespoons confectioners' sugar
1/4 teaspoon pure vanilla extract
1 vanilla bean, seeds scraped
16 large fresh strawberries

Steps:

Combine the mascarpone, heavy cream, sugar, vanilla extract and vanilla seeds in the bowl of a stand mixer and whip until soft peaks form. Using a rubber spatula, scrape the mixture into a pastry bag fitted with a star tip.
Stand the strawberries upright on a platter. If the bottoms are too wobbly to stand, slice off the green stems. With a small sharp knife, cut an "X" in each strawberry, cutting almost to the bottom. (The cut should be such that the strawberry will open up but not fall apart.) With your fingertips, gently spread each strawberry apart to make "petals."
With a spoon, carefully fill each strawberry with a dollop of cream. Serve immediately.