Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

75g oats
2 tbsp honey
2 tbsp whisky
250g raspberries
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.

Facebook Comments

Leave a Reply

Welcome to the Recipe.CorriganOnline.com website.

Please Register and Login to access all of the site, and stop seeing me popping up all the time…….I can get really annoying you know.

If you are having trouble Registering/Logging in see the Blog post at https://recipe.corriganonline.com/how-to-register-login/

  1. You will first be asked for a Userame and your email.
  2. You will then get an email back from the site asking you to set a Password.  (If you don’t get an email back, check your junk mail.)
  3. Use the link in the email to set your Password.
  4. You can then login with either your Username OR Email …….. Plus your Password.
  5. Or even easier, just Register/Login using your Facebook details by pressing the Login with Facebook button.  If you are already logged into Facebook the system will recognise you from there.
  6. If you are still having trouble, send me a message in the Contact Us screen https://recipe.corriganonline.com/contact-us and I’ll do it for you manually.

Then go to the Blog and introduce yourself.,

We don’t bite…….