Crowdie Cream

4 Servings

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Crowdie Cream Ingredients

1/2 c Rolled oats	3 tb Icing sugar
1 c Whipping cream	2 tb Dark rum or Scotch whiskey

Instructions for Crowdie Cream

"In Scotland Cream Crowdie was tradtionally served on Strove Tuesday..." Preheat oven to 400F. Spread oats evenly over bottom of oven a 9" or 10" pan layer cake cake pan and toast in middleo f oven, shaking pan occasionally for about 15 minutes or until flakes are rich golden brown colour. Watch carefully for any sign of burning and regulate heat accordingly. Set aside to cool. In large chilled bowl, whip cream with whisk or rotary beater until it begins to thicken. Add icing sugar and beat until cream is firm enough to form unwavering peaks on beater when lifted out of bowl. Lightly stir in rim (I think whisket would be more traditional); a Tbspful at a time. Then with a rubber spatula, gently but thoroughly fold in toasted oatmeal. Pile cream into chilled individual serving bowls or into parfait glasses and serve at once. SERVES:4 SOURCE: The Toronto Star From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: Cuisine: Uncategorized