Scottish Recipe

Whisky Cream Parfait (dairy)
serves 4

2 eggs
1/2 cup sugar
1 teaspoon frozen orange juice concentrate
1/4 cup Scotch whisky
pinch each ground nutmeg and cloves
3 tablespoons butter, melted
3 Earl Grey teabags
1 tablespoon sweet vermouth
8 pitted prunes
1 cup heavy cream
fresh grated nutmeg
In a blender, whirl the eggs, sugar, orange juice, whisky, nutmeg and cloves.
Whirl for 15 seconds at High speed. With motor at Low, pour the melted butter
in a steady stream through opening in cover. Transfer to a saucepan. Whisk over
medium heat, 3-4 minutes, until thickened. Do not boil. Remove from heat,
transfer to a bowl and refrigerate.
Place tea bags in a small bowl. Pour 1 cup boiling water and the vermouth
over. Add the prunes. Let stand at room temperature for 30 minutes or chill
until ready to assemble the parfait.
To assemble: whip the cream until stiff. Fold into chilled egg mixture. Drain prunes.
Place 2 prunes in bottom of each of 4 wine glasses. Spoon whisky mixture on top. Dust with nutmeg and serve.