Ingredients
Scale
For the cream
- 1 pint (2 c) whipping cream (35% butterfat)
- 250 g (8.8 oz) mascarpone
- 140 g (5 oz) icing sugar, sifted
- 6 tbsp (3 oz) Scottish whisky
For the crunchy oats
- 200 g (7 oz) old-fashioned oats
- 85 g (3 oz) all purpose flour
- 140 g (5 oz or 10 tbsp) butter
- 85 g (3 oz or 4 tbsp) honey
- 100 g (3.5 oz) brown (or golden caster) sugar
- 100 g (3.5 oz) hazelnuts, roughly chopped
- 1 pint (340 g or 12 oz) fresh raspberries
Instructions
Make the crunchy oats
- Pre-heat oven to 300°F or 275°F Convection.
- In a medium bowl, mix the oats and flour together and set aside. In a large saucepan over medium heat, melt the butter, sugar and honey and stir until the sugar is melted and the mixture is bubbling gently. Remove from heat, add the oat mixture and the hazelnuts to the pan and stir until everything is well coated.
- Spread the mixture on a baking sheet and bake for 20 minutes, until crisp. As it cools, stir it from time to time to crumble into pieces. It should release easily from the baking sheet.
Make the whisky cream
- Just before assembling the parfaits, beat the marscapone cheese, icing sugar and whisky until smooth. Add whipping cream and beat until the mixture forms soft peaks.
To assemble
- Add some raspberries to the bottom of six parfait glasses, followed by a layer of cream and a layer of oats. Repeat 2-3 times, depending on your parfait glass sizes, saving the final layer of crumble to scatter over before serving.
Notes
- The crumble can be stored in an airtight container for up to 3 days. Depending on how much you put into the parfaits, you may have some left over. It freezes well, and can be really whipped out for last minute desserts whenever you have fresh fruit and whipping cream to hand!
Nutrition
- Serving Size: 6