Raspberry Cream Crowdie
- Ready In:
- 13mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 75 g oatmeal or 75 g oats
- 200 ml double cream, reduced fat is fine
- 4 tablespoons clear honey
- 2 -3 tablespoons whiskey (optional)
- 350 g fresh raspberries
directions
- Put the oatmeal or oats in a heavy-based, preferably non-stick, pan and cook over a low heat, stirring constantly until they are toasted and golden. Allow to cool before use.
- Meanwhile, pour the cream into a mixing bowl and whip until soft peaks form, then gradually whisk in the honey and whisky (if you are including this). Set aside.
- After you have removed the stems, washed and carefully dry the raspberries, place a few raspberries in the base of 4 dessert glasses, top with a little cream mixture and sprinkle with some oatmeal or oats. Continue layering the raspberries, cream and oatmeal, finishing with a layer of raspberries and oatmeal. Chill until required.
- Notes: To prevent the oats from becoming soggy, chill the cream mixture at the end of step 2, and assemble the desserts just before serving.
- Alternative: For slightly larger serves, with more of the creamy mixture, use 150ml of double cream and 150ml of yoghurt, mixed together, with honey and whisky then whisked into the blended cream/yogurt. The yogurt I always buy is a very creamy, slightly sweet Greek yogurt which I get at a local delicatessen. When I make this recipe I intend using this instead of cream.
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Reviews
-
Excellent - nice presentation and easy. I added more oats to mine, but that must be my Scottish roots showing! I also tried to save time by using pre-made whipped cream with the honey and whiskey. BAD IDEA. It turned out gluey instead of fluffy, but the taste was still fantastic. Thank-you so much for this recipe!
RECIPE SUBMITTED BY
July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority!
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