The perfect dessert for your Burns Night celebration!
110g Pimhill oats (rolled or pinhead)
300g Crowdie or Quark
280ml Sutton Lucy Dairy double cream
5 tbsp whisky
6 tbsp honey
Put the oats in a large frying pan and cook over a medium high heat, stirring constantly, for 5-8 minutes until they turn brown and smell toasty.
Tip on to a plate to cool.
Lightly whip the double cream and mix with the cheese, whisk until soft peaks form when the whisk is removed from the bowl.
Stir in 4 tbsp honey and all of the whisky.
Layer the cream, oats and raspberries in six glasses, finishing with a dribble of honey, oats and a few raspberries.
Eat immediately or keep in the fridge.
For us, nothing says Spring like a delicious lamb roast accompanied by minted, seasonal veg and garlic butter new potatoes!
Paul is making the most of Charlton Orchard's wonderful, local apples.