This traditional Scottish dessert of oats, cream, whisky and raspberries is a delicious alternative to trifle.
Ingredients
-
570ml/1 pint double cream
-
85g/3oz porridge oats
-
7 tbsp whisky
-
3 tbsp honey
-
450g/1lb raspberries
-
fresh mint, to garnish
Preparation method
- Toast the oats in a frying pan, being careful not to burn them.
- Lightly whip the cream until it reaches the soft peak stage, then fold in the whisky, honey, oatmeal and raspberries.
- Serve in dessert glasses garnished with a few raspberries and mint.
Source: https://www.bbc.co.uk
