I’ve been seeing some beautiful clotted cream rocher’s and wanted to attempt one for myself on a new dessert. But the clotted cream we have is just way too soft/wet. How are they done so we’ll by others?? Is the clotted cream stiffened up in anyway?
You might try whipping it as well. I'm not sure about clotted cream but I know creme fraiche whips up stiff like heavy/whipping cream. Back in the day I used to work at a place where we would quenelle whipped creme fraiche over cured arctic char slices.