The wonderful Rory Lovie from Bridgeview Station Restaurant has kindly created this bespoke dessert using both our blossom and our heather honey. It's full name? The Talisker Whisky and Scottish Bee Company Heather Honey Parfait with Pittormie Raspberries, Scottish Bee Company Blossom Honey and Hamylns Porridge Oat Tuile
Greek Yoghurt X 250g
Heather Honey X 50g
Talisker Whisky or any other whisky X 50ml
1 Egg Yolk
Icing sugar 1tsp
100g Porridge Oats
50g Sofented Butter
50g Plain Flour
1 egg white
Punnet of Raspberries usual 200-250g (leave a about 8 for garnish
Icing sugar to taste
Set oven to 150 degrees c
First mix all the ingredients together for the parfait in a bowl until full incorporated. Line some crumpet ring with cling film or if haven't got any pour into ramekins. Set in freezer for around about 2/3hours until they are set.
Making the Tuile mix. Mix all the ingredients together until all combined. Line a baking tray with baking parchment and spread the Tuile mix on to the parchment using a palette knife so it's nice thin and even and place it into the oven for around 5-10 mins but keep an eye it so it doesn't burn. It should be nice golden brown colour once ready. Take out Leave to cool on the tray. Once cooled break up in to desired sizes. It will keep in an airtight tub for a couple of days.
Next take the raspberries and put them into a pot and cook until soft and made a coulis like texture that coats a spoon when taking out. Strain through a sieve to get rid of seeds and then check the sweetness of it. You can add icing sugar to taste if you desire. Remember the parfait has honey in it so you don't want it to sweet. Store in fridge until ready to use.
To plate. Once the parfait is set, take out it's mould (if using one) and place on to middle of plate. Place the 8 reserved raspberries around the top and drizzle the coulis around the parfait. Finish it off by placing the Tuile on top.
This dish should serve 4 people.