Ingredients
100ml/3½fl oz double cream
½ lemon, zest only
squeeze of lemon juice
55g/2oz oats, toasted
2 tbsp soft brown sugar
1 tbsp honey
110g/4oz raspberries
For the coulis
handful of raspberries
½ lime, juice only
1 tbsp icing sugar
To serve
icing sugar, to dust
sprig of mint
Method
1. To make the coulis, place the raspberries, lime juice and icing sugar into a mini food processor and blend together until smooth. Pass through a sieve and set aside.
2. Place the cream and lemon zest into a bowl and whisk together until slightly thickened. Add the lemon juice and briefly whisk to thicken.
3. Stir in the toasted oats, sugar and honey into the cream mix.
4. Sprinkle half the raspberries into a tall serving glass or dish. Drizzle with a little coulis and then spoon half the cream mixture on top. Repeat this process, finishing with the cream.
5. Dust with icing sugar and garnish with mint to serve.
