Originally published 3 August 2003
This is a traditional Scottish dessert that is easy to make, light, and fun. You can do it as individual servings in glasses or bowls, or you can do it in a larger presentations for larger groups and pot lucks.
Chilled mixer bowl
1 cup heavy whipping cream
2 T powdered sugar or 1T good honey
2T single malt whisky
.5 cup rolled oats
2 cups fresh berries
Fresh mint leaves
Additional whipped cream
Roast the oats in a skillet or in the oven. Skillet is easiest, using medium heat and stirring/flipping the oats until they are light golden brown. Othewise, use an oven at 375 degrees and a sheet pan, shaking/stirring the pan occasionally until a light golden brown colour is obtained. Let cool completely.
Whip the cream in chilled bowl until soft peaks form. Then gradually add in the sugar and whisky and whip until the mixture thickens. Fold in the toasted oats.
Presentation is made by layering the berries and cream mixture. I recommend starting and finishing with a layer of the cream mixture. Top with a single berry and a fresh mint leaf, a dollop of whipped cream, or whatever suits your fancy. In larger servings, such as for Clan gatherings, I have gone with a nice large bowl and piped in the Clan crest. It can be as simple or as complex as you like.