- Serves: 6
- Cook Time: 15 minutes plus 2 hours freezing time
- Prep Time: 15 minutes
- Effort: medium
- 50 g butter
- 50 g sugar
- 100 g oats
- 300 ml double cream
- 2 tbsp clear honey
- 50 g golden caster sugar
- 4 egg yolks
- 50 ml whisky
For the raspberries
- 2 punnets raspberries
- 50 g sugar
- 1 tsp heather honey
Tips and Suggestions
Heather honey is wonderfully aromatic and you can find it in most UK supermarkets, including Waitrose.
Use a good flower honey if you can't find heather honey.
1. To caramelise the oats, heat the butter in a heavy-based pan until melted, then add the sugar and the oats and cook, stirring, until starting to turn golden. Remove the pan from the heat and allow the mixture to cool.
2. Whip the cream until soft peaks form and set aside.
3. Put a saucepan of water on to boil, and then take a metal or heatproof glass bowl that will fit snugly on top.
4. Put the honey, caster sugar, egg yolks and whisky in the bowl, place the bowl on the saucepan over the simmering water and whisk continuously until the mixture is light fluffy and has reached the 'ribbon' stage ' where the mixture falls from the spoon in a thick ribbon. Remove the bowl from the heat and allow to cool slightly.
5. Stir a little of the hot mixture into the whipped cream, then gradually combine the two. Gently stir in the oats, reserving some for serving.
6. Pour the mixture into metal moulds or a cling film-lined terrine tin. Freeze for at least 2 hours or overnight.
7. For the raspberries:Put the sugar and honey into a saucepan with 50 ml water and bring to the boil, stirring until the sugar is dissolved, then add the raspberries. Remove from the heat and leave to cool.
8. To serve, upend the moulds onto a plate and apply a kitchen blow torch until the parfaits are released. Alternatively, dip each mould into hot water until slightly softened, then unmould. Divide the raspberries among the serving plates, top with a parfait and sprinkle with the reserved oats.
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