Recipes from England :: English Desserts
4 tsp. med. oatmeal 4 tsp. vanilla essence or Drambuie 10 fluid oz. double cream (chilled) 2 Tbsp. castor sugar 8 oz. fresh raspberries Mint leaves (to decorate) Toast oatmeal lightly in a heavy skillet. Whip vanilla essence (extract) and Drambuie until soft peaks form, adding sugar slowly. Fold oatmeal into cream with half of the raspberries. Decorate with remaining raspberry and mint.
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