Strawberry granita
Caledonian ice cream
- 175 GRAM SUGAR
- 600 GRAM STRAWBERRIES, cleaned
- 1 LEMON, juice and rind
- 4 TBSP OAT FLAKES
- 2 CUPS CREAM
- 1 TSP VANILLA SUGAR
- 150 GRAM SUGAR
Bring 2 cups of water to the boil and dissolve the sugar. Add the lemon juice and rind and simmer for 5 minutes. Add the strawberries and puree the mixture. Put this mixture in the freezer for approximately 4 hours, stir with a fork every hour. Don't freeze too long, otherwise the granita will become too hard.
Roast the oat flakes in a dry frying pan until golden brown. Heat half of the sugar with 4 tablespoons water until it caramelizes. Add the oat flakes and stir well. Allow the mixture to cool down and crush it into small pieces. Heat 6 tablespoons of water and add the remaining sugar, the vanilla sugar and the cream. Put this mixture in the freezer and freeze until it becomes thick. Add the caramelized flakes and freeze a few hours more.
This is Scottish ice cream. On 28 September 1928, a bacteria killing mould was found by Sir Alexander Fleming (a Scottish biologist and pharmacologist) that would be known and used as penicillin. Click on culinary calendar for more links between cooking and worldwide history.
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