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Having cooled for two or three hours, the clotted cream goes into the refrigerator.

It is usually served with kaymak, a kind of clotted cream.

Serve warm, cut in half and spread with clotted cream.

When cool, serve slices of the pie with clotted cream.

They certainly did not taste anything like straw, especially with clotted cream spooned on top.

Serve with a bowl of thick clotted cream and ripe strawberries.

Today, there are two distinct modern methods for making clotted cream.

Summer brings the tourists, so the farm provides strawberries and clotted cream.

Devon has become famous for its clotted cream and cider.

Of course, Cornish culture is far more than fish and clotted cream.