スコットランド | SHIZUOKA GOURMET

BARLEY-WHISKY

Yes, they have great for desserts in Scotland!

Whisky & Rolled Oats Mousse!

INGREDIENTS: for 4 persons

-Fresh cream: 600 ml
-Rolled Oats/Barley: 75 g
-Whisky: 6 tablespoons
-Honey (liquid): 3 tablespoons
-Raspberries (can be replaced by seasonal small fruit: strawberries, blaberries, etc.): 500 g

RECIPE:

-Spread the rolled oats on an oven hot plate. Place them under the grill for 2~3 minutes until they become golden. Let cool down completely on the oven hot plate.

-Beat the fresh cream (chilled!) with an electric beater/whisker. When the cream has become a firm Chantilly, continue to beat as you add the whisky and honey.
Then add the rolled oats with a wooden spoon.

-Pour some of the cream in 4 large glass cups. Place a layer of raspberries. Repeat the process until you reach the top of the glass cup.

-Keep the glasses inside a fridge for at least 2 hours (you can prepare the dessert the night before).

Drink your favourite whisky with it!

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PEAS-MINT

I have nurtured a special fondness for Scotland where I stayed many times as far back as in the 1970’s. I’m still an ardent fan of Hamilton Academics, better known as the “Accies”, Football Club (Soccer)!

Scotland has more to offer than whisky and haggis, and its gastronomy is slowly but steadily getting better attention thanks to the thousands of tourists visiting this beautiful and still wild country.

It is a very cold country in winter, and a good soup is always much appreciated there!

Green Peas and Mint Soup!

INGREDIENTS: For 4 people

-Fresh or frozen green peas: 500 g
-Lettuce leaves: 150 g
-Onions: 250 g
-Chopped fresh mint: 3 large tablespoons
-Butter: 50 g
-Fresh cream: 100 ml
-Salt and pepper to taste

RECIPE:

-Peel the onions and chop finely. Wash the lettuce leaves and cut/chop finely.

-Melt the butter in large deep pan and cook the onions slowly over a low fire. They must melt but not change colour. Add the lettuce first and after a minute or two add 1 litre of water. Cook over a very low fire for 20 minutes.

-Add the green peas and bring to boil. Take off fire.

-Add the mint and mix for a long time with an electric whisker. Season with salt and pepper. Sieve the soup through a very fine mesh and pour again into the pan.

-Add the fresh cream and re-heat the soup over a low fire, taking care not to boil it.

-Serve hot with a few green peas and mint leaves.

NOTE:
You may also serve this soup with whisked fresh cream to which you have added plenty of pepper!

Please check the new postings at:
sake, shochu and sushi

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