A delicious dish of toasted oatmeal, whipped cream, honey, whisky and raspberries. It's quick and easy to make and works well as a special occasion dessert.
Toast the oatmeal in a frying pan over a moderate heat for a few minutes until lightly browned but not burnt. Leave to cool. You can also toast it in a hot oven.
40 g medium oatmeal
Roughly crush the raspberries, leaving a few whole for decoration.
200 g Scottish raspberries
Whip the cream and yoghurt until peaks just start to form.
300 ml double cream (heavy cream), 100 ml Greek yoghurt
Add the honey and whisky and whisk a little bit more, until stiff peaks form, but it's still soft.
2 tbsp Scottish heather honey, 2 tbsp malt whisky
Swirl the crushed raspberries through the cream.
Shave the white chocolate with a vegetable peeler, if using.
40 g white chocolate
Spoon some of the raspberry cream into four glass bowls or goblets. Scatter on about half of the oatmeal then add a final layer of raspberry cream. Scatter the remaining oatmeal over the top.
Finish with the whole raspberries, chocolate shavings, if using and a drizzle of honey if liked.
Serve with Highland shortbread.
Notes
Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.