Craig Wilson, chef proprietor at Eat on the Green, gives us his delightful recipe for Oatmeal Shortbread, Glen Garioch Whisky Chocolate, Scottish Marinated Raspberries and Whisky Caramel, the perfect dessert for any Burns Supper.

  • 2
  • Easy
With it being Burns Night tonight we thought we'd ask some of Scotland's top chefs to give us some of their favourite traditional Scottish recipes to help create the perfect Burns Supper.

Ingredients

  • Ingredients for the oatmeal shortbread
  • 100g Plain flour
  • 125g Butter
  • 62g Icing Sugar
  • 62g Cornflour
  • 30g Porridge Oats
  • Ingredients for the Chocolate
  • 500g Dark Chocolate (72%)
  • 250g Double Cream
  • Whisky to taste
  • Ingredients for the Marinated Raspberries
  • 2 Punnets of Fresh Raspberries
  • Good Quality Whisky
  • 50g Icing Sugar

Method

Oatmeal Shortbread, Glen Garioch Whisky Chocolate, Scottish Marinated Raspberries and Whisky Caramel

For the oatmeal shortbread:

Heat the butter in the microwave until melted. Mix all the other ingredients in a bowl and add the butter.

Mix to form a paste. Let the paste rest in the fridge for 30 minutes then take out and roll on a floured surface to ½ cm thick. Cut into 4 inch long by 1 inch wide pieces.

Place the pieces onto a baking tray and cook in the oven at 130°C for 45 minutes, then take out and allow to cool.

For the chocolate:

Melt the chocolate over a simmering bowl of water. When melted, take away from the pot, add the cold cream and mix until smooth. Add the whisky to taste.

Line a tray with cling film and pour the chocolate on the tray (the chocolate should be around 3 mm deep) and place in the fridge to set.

When set, cut the chocolate a little bit smaller than the shortbread.

Mix all the ingredients together gently, trying not to break the fruit and allow to sit over night.

For the Whisky Caramel:

Put the sugar into a heavy based pan. Add a about a 50ml of the water and mix to a light caramel.

Using a sugar thermometer, heat until a temperature of 107°C is reached.

Very carefully take the caramel off the heat and add the rest of the water to stop the sugar cooking.

Stir in the whisky and bring to the boil.

Take off the heat and allow to cool.

To Serve:

In the middle of the plate, place the shortbread. Sit the chocolate on top and scatter some raspberries around the plate and on top of the chocolate.

Drizzle with the caramel and spoon over some softly whipped cream.

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• For more great Burns Supper recipes, details of events and celebrations taking place across Scotland, and other Burns-related fun including facts, games and videos, visit www.scotland.org/burns

Burns Night recipe: Traditional Cullen Skink

Burns Night recipe: Vegetarian Haggis with Whisky Glazed Turnip Pearls, Straw potatoes and Chive and Malt Cream Sauce

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