- 2tbsp porridge oats
- 300g raspberries
- 350ml heavy cream
- 2 tbsp honey
- pinch salt
- pinch caster sugar
- 1 tsp Aromatic bitters (add incrementally, tasting as you go)
Toast the porridge oats in the oven at 150C for 10 minutes, they will smell toasted.
Let cool. Whisk cream until just set, stir in honey and bitters incrementally.
Stir in porridge, then layer in four glasses with raspberries.
Chill before serving
Liquid error (sections/main-article line 64): Could not find asset snippets/recipekit.liquid