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Рецепт Scottish Dessert: Whisky and Rolled Oats Mousse
by Robert-Gilles Martineau

Scottish Dessert: Whisky and Rolled Oats Mousse

Yes, they have great for desserts in Scotland!

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Подготовка: Scottish
  Порций: 4

Ингредиенты

  • Fresh cream: 600 ml
  • Rolled Oats/Barley: 75 g
  • Whisky: 6 tablespoons
  • Honey (liquid): 3 tablespoons
  • Raspberries (can be replaced by seasonal small fruit: strawberries, blaberries, etc.): 500 g

Инструкции

  1. Spread the rolled oats on an oven hot plate. Place them under the grill for 2~3 minutes until they become golden. Let cool down completely on the oven hot plate.
  2. Beat the fresh cream (chilled!) with an electric beater/whisker. When the cream has become a firm Chantilly, continue to beat as you add the whisky and honey.
  3. Then add the rolled oats with a wooden spoon.
  4. Pour some of the cream in 4 large glass cups. Place a layer of raspberries. Repeat the process until you reach the top of the glass cup.
  5. Keep the glasses inside a fridge for at least 2 hours (you can prepare the dessert the night before).
  6. Drink your favourite whisky with it!