An Irish oatmeal, cream, honey and whiskey-laceddessert.
1/4 cup old-fashioned oatmeal, uncooked
Toast the oatmeal on a baking sheet ina 350°F (175°C) oven, watch carefully and stir it fromtime to time, until it turns a pale golden color. Cool completely.
Whip the cream until it holds its shape,stir in the honey and whiskey, then the cold toasted oatmeal.
Layer the raspberries and the cream mixturein the glasses, saving a few of the berries for decoration ontop. Serve slightly cool.
1 cup heavy cream
2 teaspoons honey
3 tablespoons Irish whiskey
12 ounces fresh raspberries
Makes 4 servings.
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