“This traditional Scottish dessert dates back to the 18th century. A very quick dish to prepare, it's simply made from fresh raspberries, cream, honey, oatmeal and of course, Scottish whisky. Instead of raspberries, you could use strawberries or blueberries.” Luke Nguyen, Luke Nguyen's United Kingdom
- 70 g (⅔ cup) rolled oats
- 425 g fresh raspberries
- 400 ml double cream
- 115 g (⅓ cup) honey
- 60 ml (¼ cup) Scotch whisky
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place the oats in a dry frying pan and shake over low-medium heat for 3-4 minutes or until lightly toasted. Remove from the pan and set aside to cool.
Push 300 g raspberries through a fine sieve, then discard the seeds. Using a hand-held whisk, beat the cream just until soft peaks form. Combine the honey with the whisky, then fold into the cream until just combined.
Take 4 serving glasses, then layer the cream, then raspberry puree, whole raspberries and oats among the glasses. Finish with a few raspberries and a sprinkling of oats and serve.
Luke Nguyen's United Kingdom starts Thursday 14 May 2015 at 8pm on SBS ONE and finishes 2 July 2015. Visit the Luke Nguyen's United Kingdom website to catch-up on episodes online, scroll through recipes or find out moreabout the show.