09 April 2009, 18:35
NAME: Nick Nairn
DISH: Lanarkshire pudding - heats
DISH TITLE: Frozen whisky cream with scotch pancakes, prunes and tea infused syrup
You can’t get more Scottish than Scotch pancakes and we’ll be using the local Glengoyne Whisky. The distillery is situated near Loch Lomond, close to Glasgow. And to make sure we’re firmly rooted in Scottish tradition, we’re using a Scottish blend of tea in the syrup. The Scots rival the English with their love of tea – we drink over 14 million cups of it a day!
COOK TIME: 45 minutes
PREP TIME: 20 minutes + 60 minutes freezing time
DIETARY RESTRICTIONS: dairy, wheat
INGREDIENTS AND METHOD:
For the syrup:
500g granulated sugar
2 Scottish Blend tea bags
1 tablespoon lemon juice
40ml Glengoyne whisky
18 Agen prunes, stoned
For the whisky creams:
5 egg yolks
300ml double cream
30ml Glengoyne whisky
85g caster sugar
3 tablespoons water
½ fresh vanilla pod
For the Scotch Pancakes :
85g self-raising flour, plus a little more for sprinkling
½ teaspoon baking powder
50g granulated sugar
Zest of lemon
1. For the syrup, take a medium-sized pan and place over a medium heat. Add the granulated sugar and the water and stir until the sugar has dissolved. Turn up the heat and bring to the boil. Add the tea bags and boil to infuse for about 5 – 6 minutes.
2. Add the lemon juice, whisky and stoned prunes and allow to simmer for 10 minutes until the mixture starts to thicken. Remove from the heat and keep warm. The flavour will improve over time.
3. For the pancakes, sift the flour and baking powder into a bowl and stir in the granulated sugar. Whisk the egg and stir it into the dry ingredients and thoroughly combine. Then whisk in the milk until smooth and then add the lemon zest. Pour the mixture into a plastic squeezy bottle.
4. Heat a non stick fry pan over a medium heat. Wipe the the base of the pan with a lightly oiled kitchen roll. Squeeze the batter into the pan into circles approximately 3cm in diameter, spaced a little apart. After 1-2 minutes, when the bubbles appear over the tops of the pancakes and they are golden brown underneath, turn them using a palette knife and cook for another 1-2 minutes, until golden brown on the other side . Lift onto a plate and keep warm while you cook the rest… you’ll need 3-4 pancakes per serving for this recipe.
5. For the whisky creams, place the caster sugar and 3 tablespoons of water in a pan and slowly bring to the boil until it reaches 118?c, just below soft ball stage. Use a thermapen or sugar thermometer for this. Whilst the sugar is boiling place the egg yolks into a mixer running on full speed and beat for as long as possible. When the sugar is ready slowly pour the melted sugar onto the yolks in a continuous stream, continuing to beat on full power until thick and cool. When cool add 30ml whisky and set aside.
6. Place double cream in a pan with the scraped out seeds and vanilla carcass and bring to the boil. Remove from the heat and strain into the egg mixture and mix together. Cool over ice and place into an ice cream machine and churn until thick and silky. Remove and place into the freezer until required.
7. To serve, warm the pancakes in the oven and ensure the prune syrup is still warm. Place 3-4 prunes on each plate in a small pile. Then place 3-4 pancakes at the side of the prunes, each one slightly overlapping the other. Finally scoop out the ice cream into a separate small dish and place on the plate. Serve at once.
SPECIALIST INGREDIENTS USED WERE SOURCED FROM:
Glengoyne Distillery – www.glengoyne.com
Last updated: 09 April 2009, 18:35