dancie
4th March 2008, 01:18 PM
Atholl Brose (dessert version, also known as Cranachan) serves 4
1 cup steel cut oats (slightly milled in blender or coffee grinder, but not too fine)
3 – 4 tabs liquid honey (to taste)
1/3 – 1/2 cup whisky
300 mL thick cream
1. Place milled oatmeal in baking tray and cook for 8 to 10 min in moderate oven until lightly toasted.
2. Gently mix the toasted oatmeal with the whisky and honey in a glass bowl and allow to cool before placing in the refrigerator for a few hours.
3. To serve, whip the cream until thick and fold into the mixture, then spoon into individual dishes.
N.B. This dish is often served with 'petticoat tails’ (thin shortbread, cut in segments) and fresh strawberries or raspberries.
1 cup steel cut oats (slightly milled in blender or coffee grinder, but not too fine)
3 – 4 tabs liquid honey (to taste)
1/3 – 1/2 cup whisky
300 mL thick cream
1. Place milled oatmeal in baking tray and cook for 8 to 10 min in moderate oven until lightly toasted.
2. Gently mix the toasted oatmeal with the whisky and honey in a glass bowl and allow to cool before placing in the refrigerator for a few hours.
3. To serve, whip the cream until thick and fold into the mixture, then spoon into individual dishes.
N.B. This dish is often served with 'petticoat tails’ (thin shortbread, cut in segments) and fresh strawberries or raspberries.