CRANACHAN

I don't want to upset any Scottish people out there and i'm not claiming that this recipe is 100% authentic, but i've tried dozens of variations and this one hits the spot for me.

Ingredients:
2 pints of double cream
Seeds of 2 Vanilla pods
2 oz caster sugar
2 oz heather honey
6 oz neutral fond (cream stabilizer)
6 oz water
4 fl oz whiskey
4 oz toasted porridge oats

Method:
1. Whip the cream, vanilla and sugar until it holds soft peaks.

2. Whisk the fond and water together then fold into the cream along with the whiskey, honey and oatmeal. The fond sets very quickly so work fast!

3. Spoon the mixture into a piping and squeeze into 3" metallic ring moulds. Level the tops with a pallette knife that has been dipped in warm water then chill for 1 hour.

To serve:
Roll each ring mould between your hands to loosen the Cranachan and slip out onto a cool serving plate, just off centre. Spoon a puddle of raspberry coulis (puree/sauce) alongside, top with lots of fresh strawberries and serve with thin shortbread biscuits.