These pastoral areas are located on the southern tip of the Great British Isle, and both are famous for producing the rich cream laden milk used in making clotted cream. I hear tell that these two regions wage a friendly rivalry, as to which region produces the best version. Which for me, makes this product all the more charming and appealing. I have also read articles from those who were fortunate to have grown up in the area, or tasted this English delight on holiday, and they say that the closest thing to describe its flavor and texture is if you were to mix mascarpone cheese with a hint of vanilla and nutmeg. That sounds easy enough to accomplish.
1/2 cup sour cream
3 Tbsp. granulated sugar
1/2 tsp. vanilla
pinch of nutmeg (optional)
Place cheese, sour cream, sugar, vanilla, and nutmeg into a mixing bowl and mash with a fork until cheese is "clotted" in appearance.
Serve immediately or chill until ready to serve. Store any remaining cream in fridge tightly wrapped.
The sugar is there only to sweeten the sour cream and tame the saltiness of the cream cheese, so if you want to substitute the sour cream with unsweetened whipped cream; by all means do so.