Recipe Calendar - August 2015
Angels’ Nectar Ice Cream & The Reluctant Cook
By Libby Ransom, Lochearnhead
Libby Ransom never intended to be a cook, but having to care for a sick family instead of going to university left her without job skills. A short cookery course at Atholl Crescent enabled her to cook for a college, a childrens’ home and for families in Edinburgh and in big houses all over Scotland. Later, using her mother’s maiden name E. Bentinck as nom-de-plume, she wrote a book of reminiscences and recipes: it is called The Reluctant Cook and she sells it with a donation to Maggies Cancer Care included in the price.
Angels’ Nectar is a Blended Malt Scotch Whisky inspired by the ‘Angels’ Share’ – the whisky lost to evaporation during maturation. It has a smooth sweet nose with a hint of apple and a taste of heather honey and lemon which goes particularly well in this ice cream recipe. Launched by our eldest son Robert Ransom, it is available from the Green Welly Stop, Tyndrum, from the Stirling Whisky Shop and many other outlets. It has been shortlisted in two categories – New Product and Best Drink - in the 2015 Highlands and Islands Food and Drink awards. Website: www.angelsnectar.co.uk.
Angels’ Nectar Ice Cream
- ½ pint (300 ml) double cream
- ½ pint (300 ml) custard – Libby used to make this but now buys the best ready-made
- 3 tablespoons of caster sugar
- 6 tablespoons of Angels’ Nectar
- 4 to 6 teaspoons of instant coffee dissolved in a very little boiling water
- Meringues made with one egg
- First make the meringues
- 1 egg white
- 2oz (50g) caster sugar
Whisk the egg white until it forms peaks – add the sugar, a little at a time, whisking well. Put spoonfuls on a well oiled or buttered tray (or use non-stick parchment paper), sprinkle on some Demerara sugar and bake for 2 to 3 hours in a very cool oven. It would be sensible to make a larger amount and store the excess in a tin.
Whisk the cream until soft peaks form – then carefully fold in the custard, sugar, whisky and dissolved coffee. Break up the cold meringues roughly and stir in. Put in a container (oblong shape is useful for slicing) and put in freezer. The addition of meringues makes the ice cream easy to use straight from the freezer, as it can be cut without difficulty.
Try it and let us know how you get on. Ice-cream appeals to all age groups. If you are a big fan, download Visit Scotlands ice cream trail and treat yourself to regular shopping trips throughout the country! http://static.visitscotland.com/pdf/ice-cream-trail.pdf
August: Indulge in fresh game in August. 12th August is glorious if you love grouse. Also, autumn lamb. Salads and soups will benefit from seasonal courgettes, beetroot, peas . Home grown tomatoes and cucumbers should have flourished. Fruit should be plentful with blaeberries, blackcurrents and cherries in season. Its hard to beat the natural flavouring of raspberries and strawberries in Scotland so get picking, eating, baking and jam making. Foragers will be looking out for ceps and chanterelles (there are plenty in #robroycountry but locals tend to keep the exact locations quiet!)
LETI Chef Recipes