Atholl Brose

Serves: 4

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Total Time: 12

Prep Time: 10

Cook Time: 2

• 125 gram(s) raspberries (frozen when not in season)
• 1 pinch(es) ground cinnamon
• 5 ml (1tsp) lemon juice
• 25 gram(s) caster sugar
• 300 ml (1/2pt) double cream
• 45 ml (3tbsp) thin honey
• 25-50ml (1-2fl oz) whisky, to taste
• 50 gram(s) coarse oatmeal, toasted
• Few raspberries, to decorate (optional)

Method

1. Put the raspberries, cinnamon, lemon juice, sugar and 30ml (2tbsp) water in a small pan. Heat gently for 1-2min until the raspberries just soften. Remove from the heat and set aside to cool.
2. Whip the cream in a bowl with the honey until it just begins to hold its shape, then beat in the whisky. Fold in the toasted oatmeal.
3. Divide the raspberries between 4 serving glasses and spoon the oatmeal cream on top. Chill in the refrigerator for 30min before serving.
4. Decorate each serving with a few fresh raspberries and serve with crisp dessert biscuits if wished.

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