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Hogmanay
Syllabub
Medium
oatmeal – 25 g (1 oz)
Whisky - 4 tbsp
Lemon juice - 4 tbsp
Egg white – 1
Whipping cream - 300 ml (½ pint)
Milk - 2-3 tbsp
Chocolate flakes – 3
METHOD
Soak
the oatmeal in whisky and lemon juice for about 5 minutes. Heat,
stirring until it thickens. Cool.
Whisk
the egg white and cream until softly stiff. Gently fold in the
oatmeal and milk.
Crumble
2 flakes and fold into the mixture. Spoon into individual serving
dishes and decorate with remaining flake.
Return
To Scottish Cooking
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