Whisky Cream Parfaits with Toasted Oats and Berries

1. 1

   Preheat the oven to 375.

2. 2

   Spread the oats on a baking sheet and toast for about 4 minutes, stirring a few times, until lightly browned.

3. 3

   Let cool.

4. 4

   In a large bowl, whisk the cream to soft peaks.

5. 5

   Gently fold in the ricotta, followed by the honey, whisky and oats.

6. 6

   Layer a few raspberries in the bottom of parfait glasses or small glass bowls.

7. 7

   Top with half of the cream.

8. 8

   Cover with another layer of raspberries and cream.

9. 9

   Garnish with the remaining raspberries and serve right away.

* Per serving · 4 servings · Values may vary.

No additional tips available.