- 3/4 cup steel cut/pinhead oats
- 3 tablespoons good quality Scotch whisky *
- 2 cups fresh or frozen raspberries
- 3 Tbsp honey + more to drizzle**
- 2 cups heavy whipping cream or your favorite non-dairy alternative
- Toast the oats. You can do this in a pan on the stovetop or in the oven. Put the oats in a dry pan in a 350 degree oven or toast in a dry pan. DO NOT walk away- they will go fast. They will start to smell nutty when read. Put them aside.
- If the raspberries are frozen, let them thaw by placing the container in a warm water bath or leaving in the fridge. Smash the raspberries with a fork or run through a food processer until you have a tick puree.
- Whip the cream to stiff peaks. Add the whisky and the honey. Start with a smaller amount and you can always add more to taste.
- Mix about 3/4 of the cooled oats through the cream, saving a little for garnish.
- Take the glasses or bowl of your choice and layer as follows: cream, puree, cream ***
- Sprinkle the rest of the oats, a little bit of honey and your whole raspberries. Serve immediately! Would be excellent with some shortbread cookies!
* If you have children, the whisky can be optional and add a dash of vanilla instead. You could also find a NA scotch whisky as well.
**Heather Honey is what is found in Scotland but a manuka or buckwheat honey will have a similar, dark, rich flavor.
*** If you have fresh raspberries you can do a layer of fresh raspberries in the middle of the layering
If you want to make this *extra* boozy you can toast your oats ahead of time and soak them in whisky overnight in the fridge to fold into the cream. You will still want to toast some day of for crunch though!