Heather Honey, Rooibos Tea and Atholl Brose Porridge
Recipe by Rayner Muller Photographs – James Ross Where Scotland meets South Africa. I have created a Heather Honey, Rooibos Tea and Atholl Brose Porridge which
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Ingredients
- 750ml hamlyns oatmeal porridge
- 500ml rooi bos tea water
- 8 rooi bos tea bags
- 125ml whole milk
- 500ml double cream
- 25ml heather honey
- pinch of fine sea salt
- 500ml Athol brose whisky liqueur
- 5g agar agar
- lemon curd to garnish
- micro lemon balm cress for garnish
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