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Scottish Cooking, Raspberry Brose

Serves 4

Rolled oats - 50g (2 oz)
Double cream - 150 ml (5 fl oz)
Natural fromage frais - 200g (7 oz)
Light soft brown sugar - 1 tbsp
Fresh raspberries - 375g (13 oz)
Scotch whisky - 1 tbsp, optional

Spread out the oats on a baking sheet and toast them under the grill until lightly browned. Allow them to cool.

Whip the cream in a chilled bowl until it just begins to hold its shape, then in the fromage frais, whisky (if using) , sugar and most of the oats, reserving a few for sprinkling on the top.

Spoon the raspberries into serving dishes and top with the cream mixture. Sprinkle the reserved oats on top.

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