2 oz (50 g) medium oatmeal
1 1/4 cup (300 ml) 1/2 pint double cream (heavy cream)
4 tbsp (60 ml) clear honey
3 tbsp (60 ml) whisky
350 g (12 oz) fresh raspberries
1 1/4 cup (300 ml) 1/2 pint double cream (heavy cream)
4 tbsp (60 ml) clear honey
3 tbsp (60 ml) whisky
350 g (12 oz) fresh raspberries
method
1. Place the oatmeal in a grill pan (without the rack) and toast until golden brown, turning occasionally with a spoon.
2. Whip the fresh cream until softly stiff, then stir in the honey, whisky and cool oatmeal.
3. Pick over the raspberries; reserve a few for decoration.
4. Layer up the raspberries and fresh cream mixture in four tall glasses, cover with cling film and refrigerate.
5. Allow to come to room temperature for 30 minutes before serving. Decorate with reserved raspberries.
2. Whip the fresh cream until softly stiff, then stir in the honey, whisky and cool oatmeal.
3. Pick over the raspberries; reserve a few for decoration.
4. Layer up the raspberries and fresh cream mixture in four tall glasses, cover with cling film and refrigerate.
5. Allow to come to room temperature for 30 minutes before serving. Decorate with reserved raspberries.
serving amount
serves 4
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