GP Recipe - Crunchy ice cream treats

Crushed nougatine adds a pleasing crunch to a dessert. I have made it the traditional way with nuts but, being in the Highlands, we like to add a Scottish touch to our dishes. So we use pinhead oatmeal instead and sprinkle it over malt ice cream to accompany the chocolate terrine. 


  1. Lightly oil a baking tray and place on a heat-resistant surface.
  2. Place the caster sugar with a little water in a stainless steel pan. Bring to the boil and then cook until it is a golden caramel.
  3. Remove the pan from the heat and pour in the pinhead oatmeal. Swirl gently until all the grains of oatmeal are coated then pour the contents onto the oiled baking sheet.
  4. Leave to cool and harden.
  5. Once hard, lift off from the baking sheet and blitz in a food processor. Store in an airtight container in the freezer.

Dr Duckham is a GP in Tongue and Armadale, Sutherland and runs Restaurant Cote du Nord, Kirtomy, Sutherland.

50g pinhead oatmeal
100g caster sugar

Decanter magazine recommends: if serving with the chocolate terrine, go for a wine with a powerful flavour and more sweetness than the food.

ustralian Liqueur Muscat is ideal. Try: Brown Brothers Liqueur Muscat NV, Decanter trophy winner. £9.99, from Booth's supermarkets

De Bortoli Show Liqueur Muscat NV, Decanter Gold Medal winner. £10.99 from Majestic Wine Warehouses, Oddbins.

More medal winning wine recommendations at

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