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This recipe combines traditional Scottish produce to good effect, creating a mouthwatering dessert that is a delightful treat whenever fresh soft fruit is in season. Although this elegant desert is popular across Scotland, it is consumed in enormous quantities in the Loch Ness area and in the Northeast of Scotland where huge, fat, juicy raspberries abound in late summer.
- 2 ounces old-fashioned oatmeal
- 10 ounces fresh double cream
- 3 tablespoons honey
- 3 tablespoons good scotch whiskey
- 12 ounces fresh raspberries (or other fresh soft fruit)
- Toast the oatmeal under a broiler, turning occasionally with a spoon or spatula, until it is golden brown.
- Allow the oatmeal to cool.
- Whip the cream until it is very stiff and then mix in the honey, whisky and oatmeal.
- Layer the raspberries with the cream mixture in four tall glasses, cover with Kling or Saran wrap and refrigerate.
- Allow to come to room temperature for 30 minutes before serving and then decorate with a few raspberries.