Ingredients
- 570ml/1 pint double cream
- 85g/3oz porridge oats
- 7 tbsp whisky
- 3 tbsp honey
- 450g/1lb raspberries
- fresh mint, to garnish
First, toast the oats in a frying pan while being careful not to burn them.
Second, lightly whip the cream until it reaches the soft peak stage, then fold in the whisky, honey, oatmeal and raspberries.
And finally serve in dessert glasses garnished with a few raspberries and mint.
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