4 Serves
20 Mins
Toast the oats in a dry pan over medium heat until golden and fragrant, then set them aside to cool completely.
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AmericanVitamin E
1 mg / 15 mgVitamin K
7 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
49 µg / 400 µgCalcium
88 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
124 mg / 420 mgPhosphorus
367 mg / 1,250 mgPotassium
414 mg / 4,700 mgSodium
21 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
10 g / 28 gSugar
17 g / 50 gSaturated Fat
15 g / 20 gCholesterol
68 mg / 300 mgCaffeine
0 mgNet Carbs
53 gAlcohol
0 g
In a large mixing bowl, whip the heavy cream until soft peaks form.
Gently fold the honey and whisky into the whipped cream until well combined.
Layer the toasted oats, fresh raspberries, and the honey-whisky cream into serving glasses, repeating the layers until finished.
10
g60
g22
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