Yield: 8 Servings
|7 ounces||Sweet oat biscuits (cookies)|
|1 tablespoon||Sesame seeds; toasted|
|3 tablespoons||Scotch whiskey|
|2 tablespoons||Lemon juice; to taste|
|5 fluid ounce||Double (heavy) cream|
|Chopped walnuts or hazelnuts|
|. or fresh raspberries for|
To Make The Base: Put the butter into a large saucepan and heat gently until melted. Stir in the crushed biscuits and the sesame seeds.
Press the mixture into the base and up the side of a lightly oiled 8-inch flan dish or sandwich tin. Refrigerate whilst making the filling.
To Make The Filling: Put the whiskey, lemon juice and honey into a bowl and whisk until mixed. Add cream and whisk until softly stiff.
Spoon onto base and refrigerate for 1 to 2 hours until set. Top with chopped nuts and/or fruit before serving.
"Scotch Whiskey Recipes"
: by Jo Guthrie Jarrold Publishing, Norwich 1991 ISBN = 0-7117-0553-4
Scanned and formatted for you by The WEE Scot -- pol Mac Griogair From: Paul Macgregor Date: 06-15-96