Courtesy of St. Andrews Links‘ Culinary Team.
- Toast the oats in a frying pan, being careful not to burn them.
- Lightly whip the cream until it reaches the soft peak stage, then fold in the whisky, honey, oatmeal and strawberries.
- Serve in dessert glasses garnished with a few raspberries and mint.
- Heat the milk and the vanilla pod and seeds in a pan over a medium heat, stirring frequently, until just coming up to boiling. Set aside for 15 minutes to infuse and cool slightly.
- Mix together the egg yolks, sugar and cornflour in a heatproof bowl stirring to get a smooth paste.
- Slowly pour the hot milk into the paste, stirring constantly until completely combined.
- Strain the mixture into a clean saucepan and, stirring constantly, cook gently over a low heat until the custard thickens. This happens at around 75°C/165°F, if you have a cooking thermometer. If you don't, coat the back of the spoon with custard and draw a line through with your finger. If the line holds, the custard is ready.
- Fill the sugar golf ball with cranachan, use a piping bag to do this. Be very careful with the sugar ball as it will burst if it’s over filled.
- Crush the digestive biscuits and use this as a base to sit the sugar golf ball on.
- Pour custard into a bottle with a nozzle and use this to drizzle round the plate. Put drops of raspberry coulis through the custard on the plate. Garnish the plate with fresh mint tips. Enjoy!
- 85g Porridge Oats
- 570ml Double Cream
- 100ml Whisky
- 45g Honey
- 450g Strawberries
- 600ml Full-fat Milk
- 1 Vanilla Pod, slit lengthways and seeds scraped out
- 3 Free-range Eggs, yolks only
- 25g Caster Sugar
- 2 tsp Cornflour
- 200g Digestive Biscuit
- 50ml Raspberry Coulis
- Sugar Golf Ball (premade from sugar artist)
- Mint tips