Scottish Raspberries with Toasted Oats and Cream

Scottish oats and raspberries layered with whisky-infused cream and honey for a traditional, crunchy, and sweet dessert.

Vegetarian Dessert Scottish Raspberries Oats

Estimated Nutrition

Calories

922.6

kcal / serving

1845.2 kcal total

Carbs

64.2g

per serving

128.4 g total

Fat

67.8g

per serving

135.5 g total

Protein

7.4g

per serving

14.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Brown Sugar

Light, for sprinkling

Heather Honey

A trickle or two

Dairy

250

Double Cream

Fruits

250

Raspberries

Fresh

GrainsCereals

Oatmeal

Fine

Oats

Coarse, rolled

Liquids

Whisky

About a glug or two

Method

Preheat the grill to high.

Scatter the oatmeal, rolled oats, and brown sugar onto a baking tray.

Grill the oat mixture for 4 minutes until crisp and leave to cool slightly.

Whisk the double cream in a bowl until it starts to feel heavy.

Gently beat the whisky and honey into the cream.

Fold two-thirds of the warm oats into the cream mixture.

Layer half the raspberries into two glasses and top with the cream.

Finish with the remaining raspberries and oats and serve immediately.