serves
4
prep
10 minutes
cook
5 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
5
minutes
difficulty
Easy
level
Ingredients
- 70 g (⅔ cup) rolled oats
- 425 g fresh raspberries
- 400 ml double cream
- 115 g (⅓ cup) honey
- 60 ml (¼ cup) Scotch whisky
Instructions
Place the oats in a dry frying pan and shake over low-medium heat for 3-4 minutes or until lightly toasted. Remove from the pan and set aside to cool.
Push 300 g raspberries through a fine sieve, then discard the seeds. Using a hand-held whisk, beat the cream just until soft peaks form. Combine the honey with the whisky, then fold into the cream until just combined.
Take 4 serving glasses, then layer the cream, then raspberry puree, whole raspberries and oats among the glasses. Finish with a few raspberries and a sprinkling of oats and serve.
starts Thursday 14 May 2015 at 8pm on SBS ONE and finishes 2 July 2015. Visit the website to catch-up on episodes online, scroll through or find out more.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
