Hattit Kit is a Scottish dessert made from milk with sugar and a flavouring such as cinnamon or nutmeg.
It is essentially a fresh, soft-curd cheese. In its preparation, it is very similar to Crème Fraîche.
To make the "genuine" recipe, you would use unpasteurized milk. Variants may call for (unpasteurized) sour cream. More modern recipes call for rennet to make up for modern milk being pasteurized.
To make it, in the morning, you'd take 2 quarts (2 litres) of warmed buttermilk and add to it 1 pint (1/2 litre) of whole milk, and let it stand all day. In the evening, you'd mix in another 1 pint (1/2 litre) of whole milk. The coagulated layer that formed on top was called the "hat."
You'd skim that off, and serve it flavoured with sugar, and powdered nutmeg or cinnamon if available.
Literature & Lore
"...and thereafter I would meet your Lordship in Leith, or quietly at Restalrig, where we should have prepared an fine hatted kit, with sugar and comfeits and wine..." -- In: Arnot, Hugo. A Collection and Abridgement of Celebrated Criminal Trials in Scotland: From A. D. 1536 to 1784. With Historical and Critical Remarks. Glasgow: A. Napier. 1812. Page 62.
"He exalted his voice amid the clatter, shouting and roaring in a matter which changed Mysie's hysterical apprehensions of the thunder into fears that her old fellow-servant was gone distracted. "He has dung down a' the bits o' pigs too -- the only thing we had left to haud a soup milk -- and he has spilt the hatted kit that was for the Master's dinner." -- Caleb in Scott, Walter. The Bride of Lammermoor. Columbia University Press. 1995. Page 95.
DessertsAboukir Almonds; Applesauce; Bananas Foster; Belgian Waffles; Bhapa Doi; Cakes; Cassata Gelata; Cassata; Cherries Jubilee; Chiboust Cream; Compote; Cookies; Cream Tea; Crème d'amandes; Crème Plombières; Cumberland Rum Butter; Deep-Fried Foods; Desserts; Doughnuts; Dumplings; Dutch Crunch Topping; French Toast; Halvah; Hard Sauce; Hattit Kit; Ice Cream; Lemon Curd; Manju; Meringue; Mishti Doi; Mochi; Mousse; Pasticcini; Pastry Cream; Pies & Tarts; Pokerounce; Poor Knights of Windsor; Puddings; Semifreddo; Somloi Galuska; Spumoni; Tavuk Gögsü; Timbale Brillat-Savarin; Tiramisù; Tortoni; Vark; Waffles
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