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- Place the oats in a dry pan and toast lightly over a medium-high heat for 2-3 minutes. Set aside and allow to cool.
- Whip the cream until it begins to thicken. Add the honey and whiskey and continue to whisk until soft peaks form.
- Fold in three quarters of the raspberries, most of the toasted oats and the salt.
- Spoon the mixture into four individual serving dishes or glasses.
- Top with the reserved raspberries and toasted oats and serve immediately.
197kcals, 24.8g fat (2.3g saturated), 33.8g carbs, 18.2g sugars, 3.2g protein, 7g fibre, 0.061g sodium
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