👨‍🍳 作り方

1. 1

   Toast the rolled oats in a dry frying pan over medium heat for 3-5 minutes until lightly golden and fragrant. Be careful not to burn them.

   💡 プロのコツ: Stir constantly while toasting.
2. 2

   Remove oats from heat and stir in the Scotch whisky and 1 tablespoon of honey. Let this mixture cool completely.

   💡 プロのコツ: The oats will absorb the whisky as they cool.
3. 3

   In a separate bowl, whip the cold heavy cream with the powdered sugar until soft peaks form. Be careful not to over-whip.

   💡 プロのコツ: Ensure the bowl and whisk are clean and dry for best results.
4. 4

   In 6 individual glasses or small bowls, create a base layer with half of the crushed shortbread biscuits.

5. 5

   Spoon a layer of the whisky-soaked oats over the shortbread.

6. 6

   Add a layer of fresh raspberries, drizzling a little of the remaining honey over them.

7. 7

   Top with a generous dollop of the whipped cream.

8. 8

   Repeat the layers: shortbread, oats, raspberries, and finish with a final layer of whipped cream.

9. 9

   Garnish the top of each trifle with a few reserved raspberries, a drizzle of honey, and a sprinkle of the toasted oats.

   💡 プロのコツ: Chill for at least 30 minutes before serving to allow flavors to meld.