25 g medium oatmeal
2 tbsp clear honey
2 tbsp whisky
284 ml double cream (heavy cream)
raspberries or blueberries, to taste
2 tbsp clear honey
2 tbsp whisky
284 ml double cream (heavy cream)
raspberries or blueberries, to taste
method
1. Toast the oatmeal either by tossing and stirring it continuously over a medium heat in a non-stick pan, or by putting in a dish in a gentle oven and stirring occasionally.
2. Let the mixture cool.
3. Mix together the honey and the whisky. Whip the cream until it forms soft peaks but is not dry; then fold in the honey and whisky mixture.
4. Leave to chill.
5. Just before serving, stir in the oatmeal (if you do it in advance, it will lose its crunch).
6. Put the raspberries or blueberries - or a mixture of both - into the bottom of tall glasses or bowls and spoon the Atholl Brose over. Alternatively, to make them go further, the berries can be folded into the mixture.
2. Let the mixture cool.
3. Mix together the honey and the whisky. Whip the cream until it forms soft peaks but is not dry; then fold in the honey and whisky mixture.
4. Leave to chill.
5. Just before serving, stir in the oatmeal (if you do it in advance, it will lose its crunch).
6. Put the raspberries or blueberries - or a mixture of both - into the bottom of tall glasses or bowls and spoon the Atholl Brose over. Alternatively, to make them go further, the berries can be folded into the mixture.
serving amount
serves: 4
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