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  • Scottish Dessert: Whisky and Rolled Oats Mousse

    2 votes
    Scottish Dessert: Whisky and Rolled Oats Mousse
    Prep: 5~ min Servings: 4
    by Robert-Gilles Martineau
    133 recipes
    >
    Yes, they have great for desserts in Scotland!

    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

    1. -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.
    2. -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.
    3. Then add the rolled oats with a wooden spoon.
    4. -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.
    5. -Keep the glasses inside a fridge for at least 2 hours (you can prepare the dessert the night before).
    6. Drink your favourite whisky with it!

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    Reviews

    • Amos Miller
      Amos Miller
      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!

      Comments

      • LeahB
        LeahB
        What is an oven hot plate? I'm embarrassed to ask. Also, is this heavy cream that is used?
        Leah
        1 reply
        • Amos Miller
          Amos Miller
          Just saw this, Leah, and that it had not been answered. Try this: heavy (whipping) cream is the ticket. The oven hot plate is interchangeable with a cookie sheet or you can toast the (i prefer) oats in a pan on the stove til just golden - you don't want to have any burned (black) bits - just toasty golden oats. Use whatever fresh fresh berries (not frozen or canned) you prefer. Use a 'good' scotch. Heat the honey in a pan with hot water to liquify it a bit from its syrupy state so it incorporates into the chantilly. This is easy, tasty and pretty.

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