- 3 oz. (1/3 cup) Scots or Irish steel cut oats
- 2 Tbsp. light brown sugar
- 1 Tbsp. butter
- 12 fl. oz. (1½ cup) heavy whipped cream
- 6 large squares (5 oz.) quality white chocolate
- 3 Tbsp. Raspberry Balsamic
- 10 oz. (just under 2 cups) raspberries
- 2 Tbsp. local honey
Adapted from recipe from Judith McLoughlin
1. In large skillet toast the oats with the brown sugar and butter, stirring constantly to avoid burning. Set aside to cool.
2. In a blender, purée half of the raspberries and strain to remove seeds.
3. Fold the remaining raspberries into the purée (reserving a few to garnish) and stir in the balsamic and honey.
4. In a small saucepan over a low heat, bring ½ cup of heavy whipping cream to simmering point (do not boil) and slowly incorporate the white chocolate into the cream, stopping to beat with each addition until smooth. Cool to room temperature.
5. Beat the remaining 1 cup of cream until soft peaks appear, then fold in the white chocolate cream and toasted oats.
6. In a tall glass, layer the raspberry purée with white chocolate cream mixture. Top with the raspberry purée and end with cream.
7. Garnish with a single raspberry, shavings of white chocolate, toasted oats, and a sprig of mint.
Serve immediately, as the oats can become soft and lose their crunch