Clan Pritchitts Atholl Brose

Serves: 10

Ingredients

• 1 1/2 litres Lakeland Dairy Whipping Cream
• 1 1/2 punnets Scottish farm blaeberries (bilberries), under ripe
• 200g caster sugar
• 200ml Blair Atholl Old Malt Cask 10-year-old whisky
• 150g Scottish heather honey
• 250g medium oatmeal, toasted

Method

Wash and carefully dry the blaeberries, leaving them to reach room temperature.

Slightly bruise the berries in a bowl with the whisky and leave to soak for 2 hours.

Dry toast the oatmeal in a frying pan until fragrant.

Whip the Lakeland Dairy Whipping Cream with the caster sugar until soft peaks form.

In whisky tumblers, assemble the brose by placing 2 spoons of berries, 1 teaspoon of honey, 2 dessert spoons of oatmeal and 3 dessert spoons of the whipped Lakeland Dairy Whipping Cream.

Garnish with more toasted oatmeal and berries.