Can't think of the word, some kind of desert cream, possibly sounds like dervish cream, d______ cream?!

Can't think of the word, some kind of desert cream, possibly sounds like dervish cream, d______ cream?

It's really creamy, probably made with cream cheese, just can't think of the name.

Thanks!
Lorenzo

You're probably thinking of Devonshire Cream. It is made by heating unpasteurized milk until a thick layer of cream sits on top. The milk is then cooled and the layer of cream is skimmed off. Clotted cream has 55-60 percent fat content and is so thick it does not need whipping.

Here's how you can make your own:
Cook 2 cups heavy cream in top of double boiler over simmering water until it's reduced by about half. It should be the consistency of room temperature butter. There will be a golden "crust" on the top. Transfer everything, including crust, to bowl. Cover and let stand 2 hours, then refrigerate at least 12 hours. Stir or whisk crust into the cream before serving. Keep unused portions refrigerated, tightly covered, for up to 4 days. Makes about 1 cup.

Mock Devonshire cream can be made using: Cream cheese and/or sour cream, whipping cream, sugar, vanilla and/or lemon juice/cream of tartar. There's dozens of recipes available to choose from if you do a web recipe search. My favorite is:

1 cup heavy whipping cream
1/4 cup softened cream cheese
1/2 teaspoon sugar
1/4 teaspoon vanilla extract
scant 1/2 teaspoon cream of tartar

Combine all ingredients and beat with a mixer until stiff. Refrigerate at least 1 hour before serving. Best used the same or next day. I have kept it 4 days w/o it going sour.