Whisky Recipes – Malt Whisky and Ginger Cream
Whisky Recipes – Malt Whisky and Ginger Cream
This is a warming tipple comprising of a combination of whisky and ginger wine which transforms into a rich, creamy indulgent desert.
Serves 4
- 4 egg yolks
- 15 ml caster sugar
- 600 ml Scottish double cream
- 1 tbsp Single Malt Whisky (of your choice, but a malt is always better, our choice for this one would be a Dalwhinnie 15 year Old)
- green ginger wine
Whisk egg yolks and add a small amount of the caster sugar and continue to whisk until pale in colour
Pour the cream into a pot with the malt whisky and add remainder of sugar. Heat the mixture, but ensure it does not boil then pour in the egg mixture whisking continually. Slowly, over a low heat continue to stir until a custard begins to develop.
Pour this mixture into individual serving dishes, leave to cool and set overnight covered with plastic film
When serving pour just enough green ginger wine over the top of each dish to cover the cream
This could quite easily be a small dessert prior to you Scottish cheese board on the night of your Burns Supper.
