Cover each glass, when cooled, with clingfilm and store in a cool place until ready to serve.
Lemon cream rice with griottes Serves 62oz/55g round-grain pudding rice - no other type of rice will do 11/2 pints/850ml full-fat milk 3oz/85g caster sugar 1/2 teaspoon vanilla extract, powdered, if possible finely grated rinds of 2 lemons (wash them well before grating) 1/2 pint/285ml double cream, whipped, but not too stiffly 1 pint/570ml griottes or griottines Put the rice, milk and sugar into a saucepan over moderate heat and stir as it cooks and the rice thickens and swells.
This Culture of Seriousness extends into other aspects of Scottish life too.
For example, this past Saturday my English friend and I went to a club in the West end.
But so often we need a pud to go with them, either to supplement a small serving of berries or, when we have had a glut of fruit, just to ring the changes.
The three recipes today can be eaten as they are or can be used to accompany a bowl of strawberries, raspberries, cooked currants, or gooseberries.
The dark chocolate panna cotta will sound strange to those of you who are aware that I have a deep personal loathing for the combination of dark chocolate and strawberries or raspberries, but I realise that I am in a minority in this taste, hence this recipe today.