Ingredients
- Servings: 4
- 40 g oatmeal
- 250 ml double cream
- 2 teaspoons vanilla
- 1 tablespoon honey
- 290 g fresh raspberries
Recipe
- 1 toast the oatmeal in an oil-free frying pan for 4-5 minutes.
- 2 whip cream until stiff.
- 3 fold the honey and vanilla into the cream with a metal spoon.
- 4 mix the oats with cream.
- 5 layer with raspberries in glasses. tall, thin, sundae glasses are ideal.
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