Blackcurrant and Redcurrant Brose

Name: Blackcurrant and Redcurrant Brose
Yield: 1 Serving
Cuisine: Scottish
Ingredients: 1 tablespoon rose flower water; Single cream or milk to mix; Single cream or milk to mix; 2–4 rounded tablespoons medium oatmeal, toasted; 2 tablespoons ripe redcurrants; 2 tablespoons ripe blackcurrants; 1 tablespoon castor sugar; 1 tablespoon rose flower water; Apple mint leaves

Preparation info

1
Serving

Difficulty
Easy

Appears in

Broths to Bannocks

By Catherine Brown

Published 1990

About

Ingredients

2–4 rounded tablespoons medium oatmeal, toasted
Single cream or milk to mix
1 tablespoon

Europe
United Kingdom
Preserve
Dessert
Vegetarian
Gluten-free
Scotland

Method

Put the oatmeal into the bowl, add the cream or milk and leave to thicken. Mix in the rose flower water and sugar. Mix some of the berries through the brose and scatter the rest on top. Decorate with mint leaves.