recipe

By Craig Wilson

Nov 2012

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Oatmeal shortbread, whisky chocolate, Scottish marinated raspberries and whisky caramel

Ingredients

For the oatmeal shortbread
100g plain flour
125g butter
62g icing sugar
62g cornflour
30g porridge oats

For the chocolate
500g dark chocolate (72%)
250g double cream
Whisky, to taste

For the marinated raspberries
2 punnets of fresh raspberries
Good quality whisky
50g icing sugar

For the whisky caramel
300g caster sugar
50ml good quality whisky
150ml water

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Method

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 1/2 cm thick. Cut into 10cm x 2.5cm wide pieces. Place the pieces onto a baking tray and cook in the oven at 130°C/275°f/Gas mark 1 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 and 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.

For the marinated raspberries
Mix all the ingredients together gently, trying not to break the fruit. Allow to sit over night.

For the whisky caramel
Put the sugar into a heavy-bottom pan. Add about 50ml of the water and mix to a light caramel. Using a sugar thermometer, heat to a temperature of 107°C. 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.