HATTIT KIT

Ellen Bales

By
@Starwriter

This is one of the Scottish Highlanders' oldest recipes. It used to be that in order to make this, you needed a cow. The cow would be milked directly into the bowl with the other ingredients. But for your convenience, you can skip the cow! This is one very rich and creamy dessert!
Recipe: Traditional Scottish Cookery
mycitycuisine.org

Rating:
☆☆☆☆☆ 0 votes
Serves:
4
Prep:
12 Hr
Cook:
5 Min
Method:
Stove Top

Ingredients

2 1/2 c
buttermilk
1 1/4 c
milk
1 Tbsp
caster sugar (superfine)
1/4 tsp
ground nutmeg -- or -- ground cinnamon
1 1/4 c
heavy cream

Step-By-Step

1In a saucepan over low heat, warm the buttermilk slightly (DO NOT BOIL); add half the milk. Cover and let stand at room temperature for 12 hours.
2Stir in the remaining milk and let stand for a few more hours until the milk begins to solidify on top, leaving the liquid at the bottom.
3Lift off this top curd and drain it through a fine sieve. Press it into a small pot and chill until firm.
4To serve, turn out of the pot, sprinkle with the sugar and spice and serve with heavy cream.

About this Recipe

Course/Dish: Puddings, Other Desserts
Main Ingredient: Dairy
Regional Style: UK/Ireland
Dietary Needs: Vegetarian
Other Tags: For Kids, Healthy, Heirloom