Atholl Brose

1. 1

   Heat a medium frying pan over medium-high heat.

2. 2

   Add oats and cook, stirring, for 2-3 minutes or until toasted.

3. 3

   Set aside for 15 minutes to cool.

4. 4

   Combine yoghurt, honey and whiskey in a bowl.

5. 5

   Use an electric beater to whisk the egg whites in a clean, dry bowl until firm peaks form.

6. 6

   Gently fold in the yoghurt mixture until combined.

7. 7

   Reserve 2 tbs of the oats and 16 raspberries.

8. 8

   Fold the remaining oats and raspberries through the yoghurt mixture.

9. 9

   Spoon the mixture among four serving glasses.

10. 10

    Cover and place in the fridge for 1 hour to chill.

11. 11

    Sprinkle Atholl Brose with reserved oats and raspberries to serve.

No additional tips available.