At the end of a Robert Burns supper, this not-too-sweet dessert provides something extra to chew on. Serve in sundae glasses to display the layered effect.
- 1/4 cup steel-cut oats
- 1 cup heavy cream
- 2 tablespoons honey
- 2 tablespoons Scotch whiskey
- 1 pint raspberries
Toast the oats in a small dry skillet over low heat, stirring often, for 15 to 20 minutes, until they are golden and smell toasty. Cool completely.
Whip the cream to the soft-peak stage and set aside.
Combine the honey and Scotch whiskey in a small bowl until the honey dissolves, then fold the honey-whiskey mixture and toasted oats into the whipped cream.
Gently wash the raspberries and pat dry. Layer the raspberries and cream in individual glasses, topping with the fruit. Refrigerate until ready to serve.
Adapted by food writer Bonny Wolf.
Tested by Geneva Collins.
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