Ingredients
Method
- Toast oatmeal in a dry frying pan over medium heat — stirring constantly — 3–4 minutes until golden and fragrant. Tip onto a cold plate — cool completely.
- Whip cold cream, honey, whisky, and vanilla to soft billowy peaks. Taste — adjust honey and whisky. Reserve 2 tbsp toasted oatmeal. Fold remaining into cream gently.
- Layer raspberries, cream, raspberries, cream in 6 individual glasses. Top with remaining raspberries, reserved oatmeal, and a drizzle of honey. Serve immediately with the whisky bottle alongside.
Notes
Toast the oatmeal properly — it is what transforms this from a pleasant cream dessert into something specifically Scottish and specifically wonderful.
Use medium oatmeal not fine — gives the right slightly coarse, textural character.
Fold oatmeal in just before serving — it softens if left in the cream too long.
Soft peaks for the cream — stiff cream looks heavy and loses the generous billowy quality.
The whisky is not optional — it defines the character of the dish.
