A delectable traditional Scottish dessert, this mouthwatering treat is made with layers of Drambuie infused raspberries, a pillowy whisky, honey and vanilla cream and crispy, crunchy oats and hazelnuts. Serves 4
Collect together your equipment (see Recipe Notes below) and ingredients.
Preheat oven to Fan Oven 140°C/160°C/325°F/Gas 3
Make the crispy oatmeal: roughly chop the hazelnuts.
Melt the honey and butter in a saucepan and stir in the oats and chopped hazelnuts. Stir thoroughly ensuring all the oats and hazelnuts are covered in the butter mixture.
Tip out onto the baking tray covered with baking parchment, making sure it is as spread out as possible.
Cook in the centre of a pre-heated oven for 15 minutes. Stir well and cook for a further 15 minutes.
Remove from the oven and leave to cool.
Raspberries: mash the raspberries with the Drambuie and icing sugar.
Cream Layer: measure the cream, whisky and honey into a mixing bowl and beat with an electric whisk until soft peaks.
Immediately before serving, assemble: spoon half the raspberries between the serving glasses.
Fold all bar 4 teaspoons of crunchy oatmeal into the cream.
Continue to layer each dessert:
- cream oatmeal mix
- remaining raspberries
- remaining cream
Sprinkle over the remaining crispy oatmeal and top with fresh raspberries and mint leaves.
Serve: immediately.
Equipment:
In order to avoid the oatmeal softening, it is important to assemble this immediately before serving. Make, as above, to the end of point 9. When you are ready to serve, simply continue from point 10.