Join in the World Whisky Day celebrations at Crieff Hydro, Scotland!
There will be a selection whisky tasting in our Meikle Bar on World Whisky Day from 5pm-8pm. The single malts will include Highland Park 12 Year Old, Macallan Gold, Laphroaig 10 Year Old and Auchentoshan American Oak. A great opportunity for all people, from whisky enthusiasts to novices to nose and taste some stunning and diverse drams.
An alternative for the non-whisky drinkers, tastings will be available between 12 and 2.30pm on World Whisky Day at Crieff Hydro. Fraiser can be served over ice or with ginger ale so a nice alternative to other whiskies.
We’re also pairing Fraiser with a new desserts served in the Meikle Restaurant throughout May: Berry Amber. This sweet pastry tartlet with berry and ginger compote and glazed meringue will be complimented by a glass of Fraiser of Scotland Liqueur – a premium Scotch whisky with a hint of wild strawberries. The dish will be available from this Saturday until the end of May with free tastings of the liqueur available form 12-2pm on World Whisky Day, ideal for newcomers to the world of whisky.
If you can’t make it to Crieff Hydro, why not try Berry Amber at home? Here’s the recipe
For the sweet pastry case
For the berry filling
For the Italian Meringue
Preheat your oven to 180ºC/350ºF/gas 4.
Sieve the flour and icing sugar into a large mixing bowl. Using your fingertips rub butter into the flour and sugar until it resembles breadcrumbs.
Add the egg and milk to the mixture and gently work it together until you have a ball of dough. Remember not to work the pastry too much at this stage or it will become elastic and chewy, not crumbly and short.
Sprinkle a little flour over the dough, and pat the ball into a flat round about 2.5cm thick. Sprinkle over a little more flour, then wrap the dough in Clingfilm and pop it into the fridge to rest for at least 30 minutes.
Dust a clean surface with a little flour and a rolling pin with flour, then carefully roll out your pastry, turning it every so often, until it’s about 0.5cm thick. We have used individual tart tins but you can also use one large tin.
Carefully roll your pastry over the rolling pin, then unroll it over your tin. Ease the pastry into the tin, making sure you push it into all the sides. Trim off any excess by running a knife along the top of the pastry case, then prick the base of the case all over with a fork and pop it into the freezer for 30 minutes.
Get yourself a large square piece of greaseproof paper, scrunch it up, then unwrap it and use it to line your pastry case, pushing it right into the sides. Fill the case right up to the top with rice, and bake blind for 10 minutes in your preheated oven.
Take the case out, carefully remove the rice and greaseproof paper, then return the case to the oven to cook for a further 10 minutes until it’s firm and almost biscuit-like. Leave to cool.
For the Italian meringue, place the sugar and water into a pan and slowly bring to the boil until the syrup reaches 110 ˚C on a sugar thermometer.
At this stage, whisk the egg whites in the bowl of an electric mixer until firm peaks form when the whisk is removed.
Continue heating the sugar syrup and as soon as it reaches 119 ˚C remove the pan from the heat.
Immediately resume whisking the egg whites with the beater at its lowest speed then pour in the sugar syrup in a steady stream. (CAUTION: Ensure the syrup is clear of the beaters to prevent it being splashed on your hands.)
Continue beating for about five minutes or until the meringue is tepid.
Preheat oven to 175˚C. Combine fresh berries with ginger and pop into the pastry case.
Pipe the meringue on top of the berries. Bake in oven for 4 minutes.
Allow to cool before serving.