Whisky and Raspberries Recipe
Whisky and Raspberries Recipe with Whisky, Raspberries, Cream, Oatmeal and Vanilla Sugar
INGREDIENTS
2 oz (50g) Coarse Oatmeal
3/4 pint (450ml) Cream
2 teaspoons Scotch Whisky
1 teaspoon Vanilla Sugar
1 lb (450g) Raspberries
METHOD
Spread the oatmeal in a baking tray and toast it in a moderate oven until the edges are just staring to get a brownish tinge. Allow to cool. Beat the cream to a soft light froth and stir in the whisky, cooled toasted oatmeal and sugar. Serve chilled with a couple of spoonfuls of raspberries.
Serves 6.
Based on the Whisky and Raspberries Recipe in:
British Cooking
by Caroline Conran (Treasure Press 1978).