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Scotch & raisin ice-cream with lemon curd

on shortbread & topped with toasted hazelnuts

First to put the raisins soaking, place the raisins in small jar and pour in scotch whisky over to just cover. Stir or shake them as often as you can so that they absorb the whisky evenly, a few times will do.

When the raisins have soaked sufficiently, take the ice-cream from the freezer and scoop the ice-cream into a bowl. Drain the whisky from the raisins, setting aside if you wish to drink later, it’s actually not bad. Add the raisins to the ice-cream and mix in, it may need a few minutes to soften. When done return to the freeze to firm up again before serving.

For the lemon curd, take a heatproof glass bowl and place on top of a pan of gently simmering water, the water should not be touching.

Zest and juice the lemons into the bowl, also adding the butter and caster sugar. Stir until the butter has melted and suger dissolved.

Whisk the eggs together and add to the bowl. Gently whisk until all is combined. Leave to gently heat over the simmering water for roughly 10 minutes, or until a think shiny consistency is achieved, stirring regularly.

Remove from the top of the pan and leave to cool.

For the toasted hazelnuts, place a frying pan on a medium heat. Roughly crush the hazelnuts and add to the frying pan, moving them regularly until lightly browned then remove from the heat.

For the shortbread, preheat the oven to 180°C.

Take a mixing bowl and add the ingredients for the shortbread. Combine the ingredients with your fingertips or a pastry blender and place on a lightly floured surface forming a ball.

Roll the dough out to roughly 1cm thick and cut out 4 discs with your preferred cutter. Roughly 7cm’s is about right for the dish, you can cut it freehand if you wish using something of the right size as a template. Prick lots of little holes through the top of the discs.

Place in the oven on a tray for 20 minutes or until just starting to colour. Remove and place on a cooling wire for 10 minutes before serving to firm up.

To serve place the shortbread biscuit in a bowl, followed by placing a scoop of ice-cream and lemon curd on top and a scatter of the toasted hazelnuts to finish it off.

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I didn’t set out for this dish to have a Scottish theme, with the scotch whiskey and shortbread both being inherently Scottish, ignoring the fact that ice-cream, raisins and lemon curd are inherently not very Scottish, but nevertheless, a happy coincidence.

a bonnie wee puddn

Unless you load the lemon curd on to your desserts you should have more than enough left to put in the fridge for another time, great on a bit of toast in the morning, it should keep roughly 2 weeks.

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Withypool, Exmoor
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