| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Scottish |
Dessert |
4 |
Servings |
INGREDIENTS
| 1/2 |
pt |
Double cream |
| 8 |
oz |
Blackcurrant jam |
| 1/2 |
c |
Medium oatmeal |
| 1 |
ds |
Creme de cassis (optional) |
INSTRUCTIONS
From: Kemp Anderson <kemp@gcft.demon.co.uk>
Date: 4 Jun 1995 07:36:29 -0600
This is a variation of the traditional Scottish dessert, often served at
Harvest festivals. The secret of the dish is not to sweeten the cream but
to allow the toasted oatmeal to develop a nutty flavour, making a beautiful
contrast with the jam. Serves 4.
Melt the jam mixed with creme de cassis over a medium heat, adding extra
whole berries if you like. Toast the oatmeat under a slow grill making sure
the oatmeal doesn't brown - just let the flavour mature.
Add half the toasted oatmeal to the cream and whip to a full consistancy.
Pour the jam into wine glasses and fill with the cream mixture. Sprinkle
the rest of the oatmeal on top. The jam should still be warm when the dish
is served, contrasting with the cream.
Serve with shortbread then sit back and smile smugly at guests'
compliments.
Variations : any harvest fruit instead of blackcurrant. To accent the nutty
flavour of the toasted oatmeal, add crushed hazelnuts.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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