Home » Recipes » Scottish Dessert: Whisky and Rolled Oats Mousse
Print recipe Print Email recipe Email

Scottish Dessert: Whisky and Rolled Oats Mousse Recipe

by
click to rate
2 votes | 3341 views
1 review | 2 comments

Yes, they have great for desserts in Scotland!

Prep time:
Servings: 4
Tags:

Ingredients

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

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!

Toolbox

Add the recipe to which day?
« Today - Apr 24 »
Today - Apr 24
Apr 25 - May 01
May 2 - 8
May 9 - 15
Please select a day
or Cancel
Loading... Adding to Planner
Add to Shopping List Add to Shopping List
Add to Recipe Box Add to Recipe Box
Add Personal Note Add Personal Note
Conversion Calculator Conversion Calculator

Languages

Translate! Translate!

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%
How good does this recipe look to you?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Advertisement
Advertisement

Reviews

  • Amos Miller
    Reply
    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!
    I've cooked/tasted this recipe!
    This is a variation

    Comments

    • LeahB
      Reply
      LeahB
      March 9, 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
        Reply
        Amos Miller
        November 13, 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.

      Leave a review or comment

      Advertisement

      Popular Searches

      dried fresh
      chicken mushroom sherry broccoli
      rice for the hungry
      chicken tortilla soup with cannellini beans
      vegan apple butter

      Tasty Recipes

      Cooked Rice With Toppings
      Herb & Pesto Polenta with Salmon & Eggs
      French Toast Bread Pudding Brunch
      Chocolate Chip Almond Biscotti , For Blog Hop Wednesdays
      Spicy crab gravy

      Other Chefs

      Linda
      artson
      den
      shar tracey
      Sarah

      Recipe Themes & Groups

      Wheat free, dairy yes
      What's Cookin' Italian Cusine
      Rhubarb...Vegetable or Fruit?
      College Football Tailgating Recipes
      Hedstrom Family