300 ml whipping cream
1 tablespoon golden syrup
3 tablespoons whiskey
1 teaspoon lemon juice
25 g medium oatmeal; toasted
Yield: 4 servings
Whip the cream until softly stiff. Mix together the syrup, whiskey and lemon juice. Gently fold in the cream and most of the toasted oatmeal. Pile into glasses, chill well and serve sprinkled with the remaining oatmeal.