Thursday 27th June 2019
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Serves
Preparation time: 15 minutes
Cooking Time: 15 minutes

Ingredients
100g oats
50g hazelnuts
1 tbsp honey
1 punnet raspberries
1 punnet blackberries
1/2 tsp xanthan gum
2 tsp caster sugar
200ml double cream
50g caster sugar
25ml whiskey

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Recipe by Simon Hibberd, Castle Hotel

METHOD
Crush hazelnuts and toast in a medium oven, 180˚C, with the oats. Take out when golden brown, toss with honey and leave to cool. Blitz blackberries in a food processor with caster sugar and xanthan gum until smooth and place in a piping bag. Whip cream with sugar and whiskey and place into a piping bag. In a trifle glass, put oats and nuts at the bottom, pipe on cream and blackberry puree, a few raspberries, a few oats, mint or basil. Sieve over some icing sugar.

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