Ascog Athol Brose
D. C. Nelson
Story behind this recipe
Adapted from a recipe by Nigel Slater, who adapted it from a recipe by Michael Smith. This dessert was served at the now-notorious Burns Night of 1995 at Ascog House, a tower house on the Isle of Bute, Scotland. Several well-known linguists and assorted friends consumed many, many bottles of whisky that evening, before eventually sinking to the floor. In fact, there was so much whisky in the castle that night that we used Tomatin single malt scotch in this recipe.
50 g/2 oz medium oatmeal (outside of Scotland, might be available in health food shops; otherwise use rolled oats)
600 ml/1 pint double (heavy) cream
75 g/3 oz honey
75 ml/3 fl oz whisky
Toast the oatmeal in a dry saucepan until it becomes slightly golden and smells toasted. Cool. In the meantime, whisk the cream, honey and whisky until it forms peaks. Be careful not to over-whisk. Fold in oatmeal. Pour into one large bowl or 6 small bowls and chill for about an hour.