I’ve made better looking desserts, but it’s a fair bet that this is not only the easiest, but possibly one of the tastiest. High praise indeed, eh?
Krysta and I had several versions of this when we were over in Scotland, first in Edinburgh, and then again at the B&B/hotel we had stayed at in Grantown-on-Spey. Both times we were pretty enthralled with the simpicity of the dish.
I’ve seen one or two recipes using Greek yogurt, which I suppose is okay. But my guess is that double cream , calories or no, is really the best and more authentic way to go. However the fruit within seems less critical, as we had seen both blackberries and strawberries used.
But hey, it’s your recipe. Do with it as you please.
- 4 Tablespoons pinhead oatmeal
- 1 1/4 cup double cream
- 2 Tablespoons whisky
- 3 Tablespoons clover honey
- 10 oz Raspberries
In a small skillet that has been put over medium/medium low heat, place the pinhead oatmeal and toast. This should take anywhere between 15 to 25 minutes, depending on your skillet and heat choice. Stir often, and remove from heat 30 seconds to a minute from when it actually starts to toast.
Meanwhile, whip the cream until it has peaks. Mix in the whisky and the honey until fully incorporated.
Set aside a few raspberries to top the dessert, and fold the rest into the whipped cream.
Spoon the dessert into your serving containers, and then top with the toasted oatmeal and the raspberries you had set aside. Place in the refrigerator and allow to chill for up to an hour.