Scottish Atholl Brose
|Medium oatmeal/Ground almonds||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Tablespoon|
|Clear honey||2 Tablespoon|
|Heavy cream||2⁄3 Cup (10.67 tbs)|
|Lemon twists||2 (Fresh, For Garnish)|
This version of Syllabub is much better made with toasted oatmeal rather than with ground almonds.
The amount of honey can be adjusted to taste.
Spread the oatmeal on a pan and toast for a few minutes under the broiler, shaking frequently so that it browns evenly.
Leave to cool.
Mix together the whisky, lemon juice and honey.
Gradually beat in the cream until the mixture stands in soft peaks.
Fold in the toasted oatmeal and turn into goblets.
Chill until required.
Decorate each goblet with a lemon twist and serve with thin shortbread cookies.