• Home

• Register
• Login

Ingredients

• 2 oz unsalted butter
• 2 tbsp rolled oats
• 1 tbsp demerra sugar
• 150 ml double cream
• 1 1/2 tbsp icing sugar
• 1 1/2 tbsp whiskey
• 200 g rasberries

Directions

Gently melt 2 oz unsalted butter in a frying pan and toast 2 tbsp rolled oats . Once cooked place in a small bowl with 1 tbsp demerra sugar and mix together. Allow to cool stirring occasionally to stop the sugar forming lumps.

In a large bowl gently whisk together 150 ml double cream , 1 1/2 tbsp icing sugar , and 1 1/2 tbsp whiskey (I like to use a good single malt but a cheap blend will work just as well). Whisk the cream until it starts to hold it's shape but don't let it go too thick. Now fold in 200 g rasberries .

Divide the cream and rasberry mixture between 2 glasses and then top with the toasted oats and serve.