30th June 2014
Serves 4
- 300g fresh British raspberries
- A little caster sugar
- 350ml double cream
- 2 tbsp heather honey
- 2 tbsp medium oatmeal
Preparation method
1. Make a raspberry purée by crushing half the fruit and sieving. Sweeten this to taste with a little caster sugar.
2. Whisk the double cream until just set, and stir in the honey, trying not to over-whip the cream. Taste the mix and add more of either if you feel the need.
3. Stir in the oatmeal and whisk lightly until the mixture is just firm.
4. Alternate layers of the cream with the remaining whole raspberries and purée in 4 serving dishes.
5. Allow to chill slightly before eating.
Main ingredients
Fruit