Scott's Restaurant (01245) 380161
RASPBERRY RIPPLE CREAM

INGREDIENTS to serve 4 people :-

6

tablespoons

Greek yoghurt

2

tablespoons

clear honey

300

ml

10

fl oz

double cream - whipped

25

g

1

oz

fine oatmeal - lightly toasted

200

g

lb

frozen raspberries - slightly thawed

fresh raspberries for decoration

METHOD :-

Stir the yoghurt and honey into the whipped cream.

Add the cold toasted oatmeal and stir until thoroughly combined.

Gently fold in the partly thawed raspberries.

Taste and adjust if required.

Spoon into glasses and leave to stand for at least 1 hour, but ideally overnight.

Sprinkle with fresh raspberries just before serving.