food

Recipe courtesy of Gordon Ramsay’s Maze.

4 to 6 Servings

1/2 cup (70 g) oatmeal
6 1/2 oz. (190 g) raspberries
1 to 2 tbsp (15 to 30 mL) confectioners’ sugar
3 cups (750 mL) whipping cream
4 tbsp (60 mL) honey
2 to 3 tbsp (30 to 45 mL) malt whisky, to taste

Lightly toast oatmeal in a dry skillet over medium heat until lightly golden, tossing frequently. (Do not leave the pan unattended as oatmeal may burn easily.) Tip onto a flat plate; cool completely.

Put 3 1/2 oz. (105 g) of raspberries and confectioners’ sugar into a blender or food processor and whiz to a smooth purée. In a large bowl, whip the cream to soft peaks; fold in the honey and whisky.

Set aside 1 to 2 tbsp (15 to 30 mL) of oatmeal for serving and fold the rest into cream mixture.

Spoon 1 tbsp (15 mL) of raspberry purée into the base of each serving glass. Add remainder to cream mixture and give it two or three folds to create a rippled effect.

Fill serving glasses with oatmeal and cream mixture. Top with remaining raspberries and sprinkle over the reserved oatmeal. Serve immediately.