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This dessert is dead simple to make and it's full of flavour. You can use any soft fruit really, but raspberries - because of their size and sweetness - are perfect. I did try using Drambuie instead of whisky since I had some lying around, and it worked pretty well. I've used this recipe occasionally as a breakfast dish and replaced some of the cream with yoghurt.
Serves 4
2oz / 60g medium oatmeal
5oz / 150g raspberries
600ml double cream
4 tablespoons runny honey
4 tablespoons malt whisky
Scatter the oatmeal on a baking tray and toast in a low oven or under a medium grill until golden. Watch it closely or it may burn.
Blend 1¾ oz / 50g of the raspberries in a liquidiser until smooth. Whip the double cream until stiff, then stir in the honey and whisky and mix well but do not over-whip. Fold in 1¾ oz / 50g of the oatmeal, then carefully fold in the raspberry purée to form a rippled effect.
Spoon the mixture into individual glasses or a serving dish, then scatter the rest of the raspberries and oatmeal on top.
Serves 4
2oz / 60g medium oatmeal
5oz / 150g raspberries
600ml double cream
4 tablespoons runny honey
4 tablespoons malt whisky
Scatter the oatmeal on a baking tray and toast in a low oven or under a medium grill until golden. Watch it closely or it may burn.
Blend 1¾ oz / 50g of the raspberries in a liquidiser until smooth. Whip the double cream until stiff, then stir in the honey and whisky and mix well but do not over-whip. Fold in 1¾ oz / 50g of the oatmeal, then carefully fold in the raspberry purée to form a rippled effect.
Spoon the mixture into individual glasses or a serving dish, then scatter the rest of the raspberries and oatmeal on top.
