My F&W
quick save (...)

Whisky Cream Parfaits with Toasted Oats and Berries

  • FAST

The luscious cream for these raspberry parfaits have a touch of whisky and honey.

  1. 1/4 cup rolled oats (not instant)
  2. 3/4 cup heavy cream
  3. 3/4 cup fresh ricotta
  4. 2 tablespoons honey
  5. 1 tablespoon Scotch whisky
  6. 2 cups raspberries
  1. Preheat the oven to 375°. Spread the oats on a baking sheet and toast for about 4 minutes, stirring a few times, until lightly browned. Let cool.
  2. In a large bowl, whisk the cream to soft peaks. Gently fold in the ricotta, followed by the honey, whisky and oats.
  3. Layer a few raspberries in the bottom of parfait glasses or small glass bowls. Top with half of the cream. Cover with another layer of raspberries and cream. Garnish with the remaining raspberries and serve right away.
You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.