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Categories:Viewed: 11 - Published at: a year ago
Ingredients
- 6 -8 ounces coarse oatmeal (US ( 1 cup steel-cut oats)
- 1 pint double cream (US ( 1 pint Heavy Whipping Cream, at least 36% fat)
- 2 ounces drambuie (If desired, replace with 2 teaspoons of Vanilla extract)
- 2 cups blackberries, and
- raspberries (or use just one of the two)
- 4 ounces caster sugar (US ( 1/4 cup Superfine sugar (a.k.a. "Bartender's" Sugar)
Method
- Toast the oatmeal in a cast iron (or any other heavy metal) skillet over medium heat until lightly brown - about 10 minutes.
- Toss/stir oats every minute or so -- be careful to not let them burn.
- Remove oats to a plate to completely cool.
- Whisk the cream into a soft, thickened, consistency (just before peak stage).
- Slowly add Drambuie (or vanilla) and sugar to cream until combined.
- Fold in all but one tablespoon of oats (reserve for garnish).
- Then, fold in a few berries, gently crushing them a bit to give color to the cream/oat mixture.
- Using tall (parfait work best) glasses, make two layers of fruit and cream.
- Berries first - 3 or 4, cream mixture, berries, cream.
- You want to end near the top rim of the glass.
- Chill these for at least 30 minutes.
- To garnish, sprinkle some of the reserved oats over top and add 2 or 3 berries.
- You can do this prior to chilling; I prefer not since the oats remain crunchier this way.
