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Preheat the oven to 180°C/350°F/ Gas Mark 4. Melt the butter and honey in a large pan. Add the oats, caster sugar, hazelnuts and flour and stir until thoroughly combined. Spread onto a baking sheet and bake for 20 minutes until crisp. Once cold, crumble into pieces.
Beat the cream, Crowdie (or Mascarpone), sifted icing sugar and whisky until smooth and the mixture holds soft peaks. Stir a little more icing sugar into the raspberries according to taste.
Spoon some raspberries into the bottom of 10 glasses, add a layer of cream to each and then a layer of oats. Repeat until all the raspberries, whisky cream and oats have been used, finishing with a layer of oats on top.
Preheat the oven to 180°C/350°F/ Gas Mark 4. Melt the butter and honey in a large pan. Add the oats, caster sugar, hazelnuts and flour and stir until thoroughly combined. Spread onto a baking sheet and bake for 20 minutes until crisp. Once cold, crumble into pieces.
Beat the cream, Crowdie (or Mascarpone), sifted icing sugar and whisky until smooth and the mixture holds soft peaks. Stir a little more icing sugar into the raspberries according to taste.
Spoon some raspberries into the bottom of 10 glasses, add a layer of cream to each and then a layer of oats. Repeat until all the raspberries, whisky cream and oats have been used, finishing with a layer of oats on top.
45-45 minutes
Serves 4
