Traditional Scottish Recipes
- Honey Creams
Here is a recipe for a delicious dessert which includes honey and whisky in the list of ingredients. The quantities will provide enough for eight portions. But as the creams are frozen, they can be eaten over a number of days.
4 tablespoons thick honey
4 egg yolks, size 2
Half pint double cream (whipping cream)
4 tablespoons whisky
Grated chocolate for decoration
Heat the honey in a pan until it is runny. Beat the egg yolks and slowly add the honey, beating until it has thickened and turned a pale yellow colour. Whip the cream and add the whisky, one tablespoon at a time. Fold together the egg yolk mixture and the cream mixture.
Divide into eight ramekins (moulds) and sprinkle with grated chocolate. Place on a tray, cover and freeze.
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