Marionberry Scones, Clotted Cream and Filter Coffee

Ingredients

• 4 cup Heavy Cream (Must not be ultra-pasteurized. Use pasteurized cream with at least 40% milk fat (butterfat) for best results.)

Instructions

1. 1

   Preheat your oven to its lowest possible temperature, ideally 180°F (82°C).

2. 2

   Pour the heavy cream into a shallow, heavy-bottomed, oven-safe dish (an 8x8 inch glass or ceramic baking dish is ideal). The cream layer should be between 1 and 3 inches deep. Do not cover the dish.

3. 3

   Carefully place the dish in the preheated oven and bake for 12 hours. Do not stir or disturb the cream. During this time, a thick, golden-yellow crust will form on the surface.

4. 4

   After 12 hours, turn off the oven. Leave the dish inside with the door closed to cool down completely to room temperature. This will take about 2-3 hours.

5. 5

   Once the dish is at room temperature, cover it tightly with plastic wrap and transfer it to the refrigerator. Chill for at least 8 hours, or preferably overnight, to allow the cream to set and firm up completely.

6. 6

   Using a large spoon or spatula, gently skim the thick, solidified layer of clotted cream from the surface. Transfer it to a clean, airtight jar. The thin, milky liquid left behind is whey.

7. 7

   Store the clotted cream in the refrigerator for up to 5 days. For the best flavor and texture, serve it chilled. It's traditionally served on scones with jam.

Ingredients

• 8 tbsp Filter Coffee Powder (A blend with 15-20% chicory is recommended for authentic taste)
• 250 ml Water (For brewing the decoction)
• 750 ml Full-Fat Milk (Provides a rich and creamy texture)
• 6 tsp Sugar (Adjust to personal preference)

Instructions

1. 1

   Prepare the Coffee Filter

   • Assemble the two chambers of the South Indian coffee filter, placing the perforated upper chamber on top of the lower collection chamber.
   • Add 8 tablespoons of filter coffee powder into the upper chamber, distributing it evenly.
   • Gently press the powder down using the provided tamper disc. The pressure should be firm but not overly compact.
   • Place the tamper disc on top of the coffee grounds.
2. 2

   Brew the Decoction

   • Bring 250 ml of water to a full, rolling boil in a kettle or pot.
   • Carefully and slowly pour the boiling water over the tamper disc, filling the upper chamber.
   • Cover the filter with its lid and set it aside. Allow the coffee decoction to slowly drip into the lower chamber, which typically takes 10-15 minutes.
3. 3

   Heat and Prepare the Milk

   • While the decoction is brewing, pour 750 ml of milk into a saucepan.
   • Heat the milk over medium heat until it is steaming hot and just beginning to rise, but do not let it boil over. This should take about 5-7 minutes.
4. 4

   Combine, Froth, and Serve

   • Once the decoction has fully collected, pour about 60 ml (1/4 cup) into each of the 4 serving tumblers.
   • Add 1.5 teaspoons of sugar to each tumbler, or adjust to your desired sweetness.
   • Pour the hot milk into each tumbler over the decoction and sugar.
   • To create the signature froth, pour the coffee back and forth between the tumbler and a 'davara' (a wide steel bowl) from a height of about one foot. This process is called 'pulling'. Repeat 3-4 times until a thick, creamy froth forms on top.
   • Serve immediately while hot and frothy.