- 50g pinhead oatmeal
- 25g soft brown sugar
- 350g raspberry
A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…
- 2 tbsp whisky (optional)
Whisky usually means an ethanol-based spirit produced in Scotland. Ethanol is an intoxicating…
- 3 large eggs
- 100ml clear honey
- 300ml pot double cream
Spread the oatmeal and sugar evenly over a tray lined with foil. Toast under a medium grill for 10-15 mins, until browned and caramelised – stir regularly to prevent the mix from burning and sticking. Leave to cool on the tray before peeling off. Break into small chunks and set aside. Grease and line a 900g loaf with cling film, making sure that it does not tear.
Push the raspberries through a sieve into a bowl to remove any seeds and create a purée. Stir in the whisky, if using, and set aside. Whisk the eggs and honey in a large bowl over a pan of barely simmering water until pale, thick and roughly doubled in volume, then remove from the heat.
Whip the cream in a separate bowl until it is thick and just stands in soft peaks. Fold the egg mixture into the cream, followed by the oatmeal chunks. Carefully stir through the raspberry purée in a zig-zag so that you get a rippled effect. Pour the mix into the prepared tin, cover with more cling film and put in the freezer for 10-12 hrs (or overnight) until set.
To serve, remove from the freezer, unwrap the top layer of cling film and turn onto your serving plate. Tease out the iced mixture using the cling film. Cut into slices and serve immediately. Sprinkle with whole raspberries and make extra purée to serve alongside, if you like.