Luxury Cornish Cream Tea Hamper for Mother's Day and a Recipe to Make Her Smile

Trewithen Dairy Mother's Day hamper - Starting from £55.50 www.trewithendairy.com 

Family run Cornish dairy, Trewithen Dairy have launched a decadent new luxury Cornish cream tea hamper perfect for Mother's Day.  The indulgent treat package contains four fluffy scones, ready to be generously smothered in golden crusted clotted cream, along with Cornish tea bags, clotted cream fudge and half a bottle of Joseph Perrier Champagne. Optional extras include a bouquet of flowers and a Mother's Day mug.

Carefully made to a traditional Cornish recipe, Trewithen Dairy's Cornish clotted cream is produced using milk from local herds which is then slowly heated to achieve its signature golden crust. With a selection of carefully selected products to complement their award-winning clotted cream, Trewithen Dairy's range of hampers make perfect gifts from the heart of Cornwall. 

Available from www.trewithendairy.co.uk priced £55.50 for x4 scones, 114g Cornish clotted cream, 227g Strawberry Jam, x40 Cornish tea bags, 175g Buttermilk clotted cream fudge and 37.5cl Joseph Perrier Champagne. All hampers come carefully packaged and have the option of adding a personalised gift message and a selection of optional extras.

RECIPE - Rainbow Clotted Cream Jelly

This quivery pudding is an explosion of colour - the perfect showstopper when the guest of honour is young at heart. Who doesn't love a dancing, wibbly-wobbly jelly? When guests ask you how it's made, there's only one response. “Magic.”

Ingredients 

Vegetable Oil for greasing

3 Packets Fruit Jelly 

200g Trewithen Dairy Cornish Clotted Cream

200g Double Cream

3tbsp Caster Sugar

1 tsp Vanilla Extract

1 Sachet (12g) Powdered Gelatine

Method

You'll need a 1 litre jelly mould and a separate cup. The cup works well for you to gently prod to check if the layers are set enough and to use as a testing ground for pouring in the next layer. Grease both with a thin layer of vegetable oil. 

Make your first jelly up in a jug. Use 100ml less water than the packet instructions so it sets a little firmer. Pour a layer into the jelly mould and cup, ensuring you pour directly into the bottom of the vessels - always keep the sides clean so you end up with clear stripes.

Place the vessels carefully in the fridge and set a timer to check them in 20 minutes. You want them to be set just enough to hold the next liquid - not firm. In the meantime, make your next layer up allowing time to cool slightly.

While the jelly is setting, make up your clotted cream layer. In a saucepan, gently heat the double cream, sugar and vanilla. When the sugar has dissolved, spoon in the clotted cream and combine until smooth. Add the powdered gelatin and stir through. Remove from the heat and allow to cool - you can speed this up by pouring the mixture into a jug, then placing the jug in a saucepan of cool water.  

When the jelly is firm enough to support the next liquid, it's ready. Always pour over the jelly in the cup to check the colours don't seep through - the cup is your test pad. 

Gently pour some of the clotted cream mixture over, taking care not to touch the sides. 

TOP TIP: Pouring the jelly down the back of a spoon helps to lessen the impact when you pour it.

Allow to chill until it is set just enough to support the next layer - checking the cup first each time.

Repeat the process, separating the jelly colours with a layer of clotted cream mixture. If your jug of clotted cream starts to set in between, place the jug in a saucepan full of tepid water to keep it loose enough.

When you've finished, allow the jelly moulds to completely set in the fridge. When you're ready to turn them out, fill a saucepan with boiling water. Carefully dip the jelly moulds into the water three times, before placing a plate on top of the mould and flipping it upside down. If the jelly doesn't slide out easily, continue to dip the mould into boiling water and squeeze the mould until it comes out.

Magic.

ENDS

Notes to Editors

For further information, high resolution images or additional expert comment, please contact RAW Food & Drink PR: Harry Hook - harry@rawfoodanddrinkpr.co.uk /  07540399025

Trewithen Dairy has been recognised as a 'champion' food producer of the West Country by the Taste of the West judging panel for 2022, for both their salted butter and traditional Cornish clotted cream. 

About Trewithen Dairy:

Trewithen Dairy is owned and run by the Clarke family, who have owned Greymare Farm in the Glynn Valley since 1976 and started crafting dairy products there in March 1994. As the business has grown, so has their family. It's not just the Clarke family that do all they can to make their delicious Cornish dairy products what they are, it's their colleagues, farmers and of course, customers too.

In the early days, the Clarkes had their own herd. Bill and Rachel would bottle the milk once the children were in bed and deliver it early the next morning. They cooked the clotted cream themselves, in open trays and potted it by hand. Their customers loved all of this Cornish dairy goodness and soon the Clarkes were supplying more and more happy customers. By 2001, the milk bottling and cream making side of the business had become so successful that the family made the brave decision to sell their herd and moved full time into producing milk, cream, butter and, more recently, yoghurt. Bill and Rachel's sons Francis and George now have key roles within the company, and with over 250 highly valued employees they are one big family business.