Toasted Oat & Walnut Whiskey Trifle

Ingredients

For the oats

• 1 teaspoon butter
• 1/2 cup walnuts
• 1/2 cup steel-cut oats
• Pinch salt

For the cream

• 1 cup heavy cream, chilled
• 2 tablespoons honey, very warm
• 4 to 6 tablespoons blended Scotch whisky

Method

240g raspberries, strawberries and kim granadilla

Heat a large sauté pan over medium-high heat. Finely chop orgrind the walnuts to about the same size and texture as the oats. Melt thebutter in the hot pan and immediately add the walnuts and oats. Cook, stirringfrequently, for 4 to 5 minutes, or until they are well-toasted and a shadedarker brown. Do not let them burn; turn the heat down or take off the heatsooner if necessary. Set the toasted oats and walnuts aside to cool and tosswith the salt.

Whip the cream until it holds firm peaks, then drizzle in thehoney and Scotch and whip to blend. Taste and add more honey and Scotch, ifdesired. Chill the cream until serving for at least 30 min.

To serve, layer in individual glasses, starting with the fruit,then the cream, then the oats, and repeating. Eat immediately.