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Victoria Glass shares with us her thoughts on Scottish sweets, along with a recipe for a superb Scottish honey mousse enlivened with whisky and topped with in-season raspberries.
Place the eggs, honey and 100ml of the whisky in a heatproof bowl suspended over a saucepan of barely simmering water and whisk with an electric whisk (or balloon whisk if you want to get rid of your bingo wings) until the mixture is pale and mousse-y. This can take several minutes with an electric whisk. Leave to cool
2
Whisk the cream until stiff and then whisk in the rest of the whisky and then fold the cream into the egg and honey mixture
3
Squeeze any excess water out of the gelatine and dissolve in a splash of hot water from a recently boiled kettle before stirring it through your mousse
4
Divide the mixture between martini glasses and pop them in the fridge to set for at least 3 hours. Garnish with a few juicy raspberries and serve with shortbread, if you wish
Victoria is a London-based food writer and recipe developer. She was the Roald Dahl Museum’s first ever Gastronomic Writer in Residence and has written six books, including her latest, Too Good To Waste.