A traditional Scottish celebration of harvest, when fresh raspberries are at their prime, this ethereal oaten dessert is now available any time of year thanks to the miracle of frozen fruit.
Ingredients
SERVINGS: 4 Serving(s)
- ½ cup rolled oats
- ½ pound raspberries, divided
- 2 cups whipping cream
- 2 tablespoons honey
- 2 tablespoons whiskey
Instructions
In a dry skillet over medium heat, toast oats carefully until golden, not browned, and set aside. Reserving half of the berries, mash the other half well. Whip cream until thick, then add honey and whiskey and whip until cream softly holds its shape. Immediately before serving or even at table, gently stir in the crushed raspberries, striving to maintain a rippled color in the cream. Then add the whole berries, and lastly fold in the oats. Serve in glass dishes.
