Sweet Raspberries, Whipped Cream flavoured with Honey and Whisky and toasted Oatmeal – what could be more yummy – a gourmet dessert.
Ingredients
2 Tbsp medium oatmeal
300 grs fresh ripe raspberries
350 mls whipping cream
2 Tbsp honey (preferably heather honey)
2-3 Tbsp Scotch whisky
Method
Spread the oatmeal out on a baking sheet and grill until it smells rich and nutty. When completely cool place the oatmeal in a food processor and give it a few bursts, just to shred it a bit finer (not too much).
Beat the cream until soft peaks form, add the honey and whisky, beat until just combined.
Fold cooled oatmeal into the cream using a metal spoon until just combined. Spare some oatmeal for later.
Layer the raspberries and cream, alternating, with cream at the bottom and top, between six tall desert glasses.
Refrigerate for 2 hours.
Serve sprinkled with toasted oatmeal and a few raspberries.
· Enjoy (Yum!)
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