olga_d_ont
Well-known member
Rich dessert of oatmeal, heavy cream, sugar, dark rum with raspberries.
1 cup oatmeal
1 cup heavy cream (whipping cream 35%)
4 Tablespoons sugar
1 teaspoon vanilla
2 Tablespoons dark Jamaica rum
1 pint fresh raspberries or 1 package frozen raspberries, drained
Spread the oatmeal on a cookie sheet and toast in a 375 F. oven for 15 to 20 minutes. Shake the pan occasionally to make sure the oatmeal does not burn. Cool the oatmeal.
Whip the cream lightly. Add the sugar, vanilla and rum gradually and continue beating until stiff. Fold the oatmeal into the cream, then fold in the raspberries. Chill 4 hours before serving.
1 cup oatmeal
1 cup heavy cream (whipping cream 35%)
4 Tablespoons sugar
1 teaspoon vanilla
2 Tablespoons dark Jamaica rum
1 pint fresh raspberries or 1 package frozen raspberries, drained
Spread the oatmeal on a cookie sheet and toast in a 375 F. oven for 15 to 20 minutes. Shake the pan occasionally to make sure the oatmeal does not burn. Cool the oatmeal.
Whip the cream lightly. Add the sugar, vanilla and rum gradually and continue beating until stiff. Fold the oatmeal into the cream, then fold in the raspberries. Chill 4 hours before serving.
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