This is a simple boozy Scottish dessert traditionally made of oats, whisky, cream and berries. A colourful dessert for your romantic meal or to end off your Robert Burns Supper.
Course Brunch, Dessert
Cuisine Edwardian, Scottish, Victorian
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Servings 6servings
Calories 458kcal
Ingredients
1poundred berriesmixed, ie raspberries and strawberries)
In a small saucepan heat the berries, rosemary, 1 tbsp. honey, the orange juice and zest. Bring to a boil, then simmer for roughly 10 minutes, or until thick. Remove the rosemary, and cool in a small bowl.
While the syrup is cooking, place the oats in a clean frying pan and toast until golden brown, three or four minutes. Place in a small bowl.
Add the remaining 2 tbsp honey and the sliced almonds to the frying pan on medium heat. Toss until the almonds are light golden and sticky.
Fold in honey, vanilla and whisky into the greek yoghurt.
To assemble, layer the stewed berries, toasted oats, sticky almonds and flavoured cream, topping with fresh berries and another splash of whiskey. Use sturdy wine glasses so you can see the mix of color.
Notes
Purists soak toasted oats in whiskey, mix with whipping cream and throw in a few berries for good measure. Traditionally diners would make their own from the ingredients laid out on a table.