50 g rolled oats
150 ml double cream
300 ml natural yogurt
1 lemon
1 tablespoon Drambuie or Scotch Whiskey
1 tablespoon Scottish Heather Honey
Yield: 4 servings
Spread out the oats on a baking sheet and toast them under the grill until lightly browned. Whip the cream until it just begins to hold its shape, then stir in the yogurt. Chill in the refrigerator. Pare the rind from the lemon using a potato peeler, then shred it very finely. Add to the yogurt mixture, reserving a little for decoration. Fold in the oats, then blend the Drambuie or whisky with the honey and stir into the mixture. Serve alone in small glasses or as an accompaniment to fruits.