Oatmeal and Berry Cream
Serves 6
NOTE: You’ll need to start this the night before.
Ingredients
1 cup old-fashioned/rolled oats
1 1/2 cups heavy cream
1/2 cup light cream
3 TB Irish whiskey
2 TB honey (plus extra for drizzling, which I opted out of)
2 1/2 cups fresh berries (I used red raspberries and blackberries)
Directions
Turn your oven broiler/cooker grill to its medium setting (around 450F). Spread the oats out on a baking sheet, then broil until they just start to turn a little brown at the edges and begin to smell toasty, about 4-5 minutes. Give them a little shake/stir halfway through, if you like. Transfer to a plate and set aside to cool down a bit.
Next, mix together the two creams, the booze, and the honey in a medium mixing bowl. Once combined, stir in the cooled oats and mix well. Cover it and refrigerate overnight, then give it another good stir when you first wake up in the morning. You’ll find that it’s thickened considerably.
Hold back several of your nicest berries to use for garnishing the top. Tip the rest into the oats mixture and stir rather forcefully to cause the berries to release some of their juices, attractively coloring the oats. Spoon into serving bowls, decorate with the reserved berries, and enjoy.
The CookingBites recipe challenge: non-sparkling alcohol
Recipe similar to one found in The Complete Irish Pub Cookbook
Serves 6
NOTE: You’ll need to start this the night before.
Ingredients
1 cup old-fashioned/rolled oats
1 1/2 cups heavy cream
1/2 cup light cream
3 TB Irish whiskey
2 TB honey (plus extra for drizzling, which I opted out of)
2 1/2 cups fresh berries (I used red raspberries and blackberries)
Directions
Turn your oven broiler/cooker grill to its medium setting (around 450F). Spread the oats out on a baking sheet, then broil until they just start to turn a little brown at the edges and begin to smell toasty, about 4-5 minutes. Give them a little shake/stir halfway through, if you like. Transfer to a plate and set aside to cool down a bit.
Next, mix together the two creams, the booze, and the honey in a medium mixing bowl. Once combined, stir in the cooled oats and mix well. Cover it and refrigerate overnight, then give it another good stir when you first wake up in the morning. You’ll find that it’s thickened considerably.
Hold back several of your nicest berries to use for garnishing the top. Tip the rest into the oats mixture and stir rather forcefully to cause the berries to release some of their juices, attractively coloring the oats. Spoon into serving bowls, decorate with the reserved berries, and enjoy.
The CookingBites recipe challenge: non-sparkling alcohol
Recipe similar to one found in The Complete Irish Pub Cookbook
