Course : Desserts
Serves: 4
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly
Good scottish Dessert with raspberries and a good malt whisky.


1 pint double cream
3 ounces porridge oats
7 Tablespoon whisky (single malt preferable)
3 Tablespoon honey
1 pound raspberries
2 sprigs mint, to garnish

Preparation / Directions:

1. Toast the oats in a frying pan, being careful not to burn them. 2. Lightly whip the cream until it reaches the soft peak stage, then fold in the whisky, honey, oatmeal and raspberries. 3. Serve in dessert glasses garnished with a few raspberries and mint. You could also use crumbled shortbread as an alternative to oats, or even use a shortbread round as a biscuity base.

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Desserts Recipes