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Receta Scottish Dessert: Whisky and Rolled Oats Mousse

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2 votos | 3341 views

Yes, they have great for desserts in Scotland!

Tiempo de Prep:
Raciónes: 4
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Ingredientes

Cost per serving $2.97 view details
  • 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

Direcciones

  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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Nutrition Facts

Amount Per Serving %DV
Serving Size 279g
Recipe makes 4 servings
Calories 380  
Calories from Fat 265 70%
Total Fat 30.16g 38%
Saturated Fat 18.31g 73%
Trans Fat 0.0g  
Cholesterol 100mg 33%
Sodium 62mg 3%
Potassium 370mg 11%
Total Carbs 25.67g 7%
Dietary Fiber 7.8g 26%
Sugars 11.27g 8%
Protein 5.57g 9%
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Evaluaciones

  • 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!
    Yo he cocinado/probado esta receta
    Esta es una variación

    Comentarios

    • LeahB
      09 de Marzo de 2012
      What is an oven hot plate? I'm embarrassed to ask. Also, is this heavy cream that is used?
      Leah
      1 reply
      • Amos Miller
        13 de Noviembre de 2014
        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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