🧂 Ingredients
- 300 ml Heavy cream
- 2 tbsp Whisky(Scotch whisky recommended)
- 2 tbsp Honey
- 50 g Rolled oats
- 200 g Fresh raspberries(plus extra for garnish)
- 1 tsp Sugar(optional, for sweetening cream)
👨🍳 Instructions
- 1
Toast the rolled oats in a dry frying pan over medium heat for about 5 minutes, stirring frequently, until golden brown and fragrant. Set aside to cool.
- 2
In a bowl, whip the heavy cream until it forms soft peaks. Gently fold in the whisky and honey (and sugar, if using) until just combined. Be careful not to overmix.
- 3
Lightly crush about half of the raspberries with a fork to release their juices.
- 4
To assemble, spoon a layer of the toasted oats into the bottom of four serving glasses or bowls. Top with a layer of the whipped cream mixture.
- 5
Add a layer of the crushed raspberries, followed by another layer of oats and cream. Finish with a layer of whole raspberries for garnish.
- 6
Chill for at least 30 minutes before serving to allow the flavors to meld.
💡 Pro Tips
- ✓Use good quality Scotch whisky for the best flavor.
- ✓Don't over-whip the cream, as it can become grainy.
- ✓For a richer flavor, you can soak the oats in a little whisky for 10-15 minutes before toasting.
🔄 Variations
- Use other berries like blueberries or strawberries.
- Add a pinch of cinnamon or nutmeg to the oats while toasting.
- For a non-alcoholic version, omit the whisky and add a splash of raspberry liqueur or a little more honey.