- 1 and 1/2 cups of fresh, or frozen, pureed strawberries
- 4 eggs
- 1/3 cup sugar
- 3 tablespoons butter, cubed
- 1 tablespoon lemon juice
Mix all the ingredients together in a medium sauce pan. Whisk, continually, over low heat, until mixture begins to thicken. It will take about 5 minutes - do not let it boil. Remove it from the heat, and allow to cool, then cover, and refrigerate it - though, I like it warm.
For the Mock Clotted Cream, I used this recipe, from allrecipes.com, which called for whipping 1 cup of heavy cream, until stiff...
...and then stirring in 1/3 cup of sour cream, and one tablespoon of powdered sugar.
It has a looser consistency than actual clotted cream, but it compliments a scone, nicely.
It's great to be a homeschooler.