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

Raspberry

Fresh

GrainsCereals

Oatmeal

Fine

Oats

Coarse, rolled

Liquids

Whisky

About a glug or two

Method

Finish with the remaining raspberries and oats and serve immediately.

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

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

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

Preheat the grill to high.

Gently beat the whisky and honey into the cream.

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

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