Scottish Dessert: Whisky and Rolled Oats Mousse Recipe
Ingredients
- 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
Directions
- -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.
- -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.
- Then add the rolled oats with a wooden spoon.
- -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.
- -Keep the glasses inside a fridge for at least 2 hours (you can prepare the dessert the night before).
- Drink your favourite whisky with it!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 279g | |
| Recipe makes 4 servings | |
| Calories 380 | |
| Calories from Fat 265 | 70% |
| Total Fat 30.16g | 38% |
| Saturated Fat 18.31g | 73% |
| Trans Fat 0.0g | |
| Cholesterol 100mg | 33% |
| Sodium 62mg | 3% |
| Potassium 370mg | 11% |
| Total Carbs 25.67g | 7% |
| Dietary Fiber 7.8g | 26% |
| Sugars 11.27g | 8% |
| Protein 5.57g | 9% |
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Reviews
March 8, 2012
Chef Robert - An elegant and delicious dessert, with a wonderful combination of contrasting textures and complimentary flavors. When The Macallan 18-year-old is used, a wonderful apple flavor comes into play (and raises the diner's interest at the retail level). Excellent recipe!I've cooked/tasted this recipe!This is a variation
