Scottish Stone Cream Food

STONE-FRUIT SHORTCAKES WITH MASCARPONE CREAM

Steps:

• Add the vanilla extract, sugar, 1 cup water and orange juice to a medium saucepan. Whisk the mixture over medium-high heat until the sugar has dissolved. Add the peaches and plums and bring to a boil. Reduce the heat and simmer until the fruit is tender and the syrup has reduced slightly, about 15 minutes. Let cool for 15 minutes.
• In a medium bowl, beat the cream with an electric mixer until thick. Add the confectioners' sugar and vanilla and continue to beat until the cream holds soft peaks. Add the mascarpone cheese and beat until thick and smooth.
• Place the shortcakes on serving plates. Spoon some of the poached fruit on the bottom half of each shortcake and top with a dollop of the whipped cream. Add the top of the shortcake and drizzle with the fruit syrup.

SCOTTISH STONE CREAM

Steps:

• Soften the gelatin in the sherry.
• Heat the light cream and the sugar together while stirring in the top of a double boiler over simmering water until the sugar has dissolved. Blend in the gelatin-sherry mixture and stir until the gelatin has dissolved. Remove from heat and cool down until the mixture begins to thicken. Add the vanilla extract.
• Spread half of the apricot jam in the bottom of a glass serving dish. If the jam is very thick thin it out with a little brandy.
• Spoon in the cream mixture and place in your refrigerator. When this has set, spread the remaining apricot jam over. Sprinkle with toasted almonds, if wished.

SCOTT'S ORIGINAL BURNT CREAM

Steps:

• Cream:.
• Preheat oven to 350 degrees.
• Heat cream over low heat until bubbles form around the edgo of the pan.
• Beat egg yolks and sugar together until thick, about 3 minutes.
• Gradually beat cream into egg yolks, then stir in vanilla.
• Pour mixture into 6 six-ounce custard cups or creme brulee dishes. Place in baking dish that has about 1/2 cup water in the bottom. Bake until set, about 45 minute. Remove custard cups from the water. Refrigerate until chilled.
• Sugar Topping:.
• Stir together both sugars then sprinkle each custard with about 2 teaspoons of the sugar blend.
• Place on the top rack under the broiler, cooking until the topping is medium brown. Chill before serving.

SCOTTISH CREAM (AS OPPOSED TO IRISH CREAM)

Steps:

• Dump all the ingredients in a blender and whizz on high for 30 seconds.
• Bottle in a tightly sealed container and keep in the fridge.
• Be sure the shake the bottle well before serving.
• This will keep for up to two months in the fridge.
• Note: Don't use heavy cream, it tends to separate.
• If you can't find light cream, use half and half, or whole milk.

SCOTTISH BAKERS SHORTBREADS 1959

Steps:

• Cream the butter and sugar very well.
• Sift the flours after measuring and combine together.
• Add flours to creamed mixture very gradually blending well after each addition.
• Knead on bread board for ten minutes.
• Lightly flour the bread board and roll our to 1/4 to 1/2 inch thick.
• Cut into rounds with a cookie cutter and place on ungreased cookie sheet.
• Prick gently with a fork.
• Cover lightly and chill for an hour.
• This lets the gluten in the flour rest and relax from all the kneading.
• Bake in preheated 300 degree oven for 30 to 40 minutes, depends on your oven.
• Bake until light tan in colour.
• Remove from oven and onto a wire rack.
• Store in a air tight container in a warm place.( cupboard).
• Allow to mellow and age for 1 to 2 weeks.
• Should make 4 dozen cookies.

EDINBURGH ROCK

Steps:

• Mix the sugar and water in a large pan, and, over very low heat, allow the sugar to dissolve completely.
• Constantly stir the contents of the pan with a spatula, draw it gently from side to side across the base of the pan so that the sugar is prevented from settling in a cake at the bottom.
• Immediately after the sugar is dissolved, add the cream of tartar, cover and bring to the boil.
• When the liquid boils, remove the lid and skim well.
• Boil to 126C/259F degrees.
• Pour out onto an oiled slab (preferably marble[marble is by far the best, because it will distribute the heat evenly] or a smooth, non-porous stone slab - heat-proof ceramic might work, but any kind of plastic will not and you will have a royal mess on your hands!) Cool slightly and turn the edges to the centre with an oiled scraper.
• Continue like this but avoid stirring.
• As soon as the syrup is cool enough to touch, pour whichever flavouring and colouring you have chosen into the middle and continue turning the edges to the middle.
• Take it up and pull it quickly and evenly over an oiled candy hook.
• Continue until it becomes cloudy and dull.
• Do this in a warm kitchen and if it becomes very stiff, re-heat slightly.
• Draw out the candy evenly, snip off into lengths with a pair of oiled scissors.
• Leave in a warm kitchen for about 24 hours, when the rock will become sugary and'short' when broken.
• Put into a paper-lined airtight tin to store.
• Note: The candy must be pulled sufficiently, otherwise it will remain sticky instead of'short'.