- 40g porridge oats or granola
- 200g raspberries
- 400ml double cream
- 2 tbsp runny honey
- 2 tbsp malt whisky
Scatter 40g of porridge oats or granola on a baking sheet and then toast it under a hot grill for a couple of minutes until it smells warm and nutty. (Some prefer slow toasting in the oven.)
Crush 100g raspberries with a fork.
Whip 400ml of double cream until thick, then stir in 2 tbsps each of runny honey and malt whisky.
Add the crushed raspberries, stiring gently, then the same weight of whole raspberries.
Lastly, fold the toasted oats/granola and spoon into small glasses.
Try it with a twist....
Mix the toasted rolled oats with chopped toasted hazelnuts, light muscavado sugar and chocolate before folding into the cream and raspberries. Blackberries would also make a nice alternative.