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70 g pinhead oatmeal

600 ml double cream

3.5 tbsp runny honey

3 tbsp whisky

A very easy to make dessert of Scottish origin.

 

Put the oatmeal in a dry frying pan and cook, stirring constantly, until it has turned golden brown - be careful as it is easy to burn it.  Taste it when ready - it should be crispy with a lovely toasted flavour.

 

Beat the cream until thick - stiff.

 

Mix the honey and whisky together (if using set honey it can be melted first, but be sure it is cool before mixing into cream).

 

Stir the honey mixture into the cream, then fold in the toasted oatmeal.

 

Serve in fancy glasses.