An Irish oatmeal, cream, honey and whiskey-laced dessert.
1/4 cup old-fashioned oatmeal, uncooked
1 cup heavy cream
2 teaspoons honey
3 tablespoons Irish whiskey
12 ounces fresh raspberries
- Toast the oatmeal on a baking sheet in a 350°F (175°C) oven, watch carefully and stir it from time 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 mixture in the glasses, saving a few of the berries for decoration on top. Serve slightly cool.
Makes 4 servings.