A great traditional Scottish dessert which is widely made at Hogmanay time ( New Year)
For 4
1/2pint double cream 6 tablespoons rough oatmeal ( NOT porridge oats though!!) - toasted in a frying pan until slightly 'nutty') small punnet fresh raspberries ( frozen is fine too) 3 tablespoons whisky liqueur ( sucha s Drambuie or Glayva - failing that use whisky, Scotch please!- plus a tablespoon of icing sugar) Whip the cream, fold int he oatemal and fruit, then gently mix in the whisky. If not sweet enough , add a little fine sugar. Pile into wine glasses and serve with shortbread or other small biscuits
Happy New Year!!!!!!!!!!
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Mairidh Gaol is Ceol......
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