- Cuisine: Scottish
- Course: Dessert
- Skill Level: Easy
- Add to favorites
Average Member Rating
(0 / 5)
0 People rated this recipe
2 tbsp honey
2 tbsp whisky
350ml double cream (I used 274ml of double cream and made up difference with philedelphia cheese)
Firstly, toast the oats. You can do this in a pan on the stovetop or in the oven. Put the oats in a dry pan or spread them out on a tray to go under the grill. There will be a nutty sort of smell when they’re ready. Keep checking them continuously so they don’t burn! Put in a bowl and set aside to cool.
Crush the raspberries in a bowl and set aside, saving a few whole ones for a garnish.
Whip the cream to stiff peaks. Add the whisky and the honey. Start with a smaller amount and you can always add more to taste.
Mix the cooled oats through the cream, saving a little for garnish.
Take the glasses (or bowl) and start to layer the raspberry and cream mixture, ending with cream on top.
Sprinkle the rest of the oats over the top of the last layer of cream and add a few fresh raspberries for garnish.
Eat it right away or put it in the fridge for later. The oats will soften a little if left in the fridge.
This recipe is enough for four smaller glasses or two larger ones. You can also make the layers in a bowl then serve out individual portions.
The layers should be more defined but I used a mix of fresh and frozen raspberries and it was a bit drippy.
Submitted by Eileen Ormand.