At the Scottish Festival on Saturday, I had a chance to try a tasty Scottish dessert that turned out to be very easy to make. It's called a Cream Crowdie, and is a parfait, that is a layered dessert with alternating fruit and cream layers. The cream was whipped to hard peaks, and sweetened with honey instead of sugar. Also in the cream was oatmeal, adding a layer of flavor and texture that took me by surprise. The fruit layer was actually a raspberry topping that turned out to be too rich for me.
It was so good that my wife and I decided to try to make it ourselves. Instead of raspberry topping we made raspberry Jell-O, which made less of a sugar rush than the topping. I made the Jell-O according to the typical recipe, and it set up as any Jell-O would.
The cream I made this way:
1 cup heavy whipping cream
1 tbsp honey
1/4 cup oatmeal
I first combined the honey and the whipping cream together, and whipped it to hard peaks for stiffness. I then folded in the oatmeal. The cream was good, but the oatmeal hadn't absorbed much of the liquid as I had hoped. Next time I make it I'll soak the oatmeal in the cream first for a few hours, and then whip up the cream with the oatmeal.
Anyway, the proportions above would make four or five small Crowdies in a small container. You can easily substitute the gelatin for real fruit if you like. I would have this time around, but my raspberries haven't yet ripened.
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