What is the difference between mascarpone and clotted cream?
I have a friend here who said when she was a kid in Rome there were "cremerie" - cream stores - that made mascarpone, which was simply cultured cream. I tried some today and in fact, i thought it was very much like devon clotted cream. Going to try it on a scone (got to make the scones first).
Does anyone know what the difference is? I mean from personal experience - i can google them too, but mascarpone is an italian thing and clotted cream is an english thing and neither are experts on the other's foods. I wonder if anyone has made both.