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Scottish Whiskey and Raspberry Cream
This recipe calls for crowdie a creamy soft low fat Scottish Cheese which is prepared from skim milk. It taste is similar to a creamy natural yoghurt, as obviously it may difficult to locate this cheese I recommend a 50/50 mixture of yoghurt and mascarpone to create the same flavour.
Makes 6 Portions
Scottish Cream:
600g crowdie or 50/50 yoghurt and mascarpone
15ml whisky
60g icing sugar
120g raspberries
To Serve:
1 tablespoon toasted oats (toasted under a moderate grill)
6 raspberries
Scottish Cream:
Place the crowdie or yoghurt and mascrapone and sifted icing sugar in bowl. Beat them together until well combined. Spoon the mixture into serving glasses placing alternating layers of raspberries through out it. Cover the glasses with cling film and place them in the refrigerator for at least 1 hour before serving.
To Serve:
Remove the cream from the fridge and sprinkle over the oats and place a raspberry on each serving. Serve. This mixture also makes a delicious ice-cream
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
