4 meringue nests
2tbsps Claire Macdonald’s Scottish Raspberry jam
2-4tsps 4pinhead oatmeal, toasted
80mls double cream
80mls half fat crème fraiche
1tsp local runny blossom honey
A dram of single malt whisky
Chopped pistachios - optional
• Whip cream until soft peaks but not too stiff.
• Gently fold in whisky, honey, jam and crème fraiche.
• Take 2 meringues and neatly spoon in filling, scatter lightly with oatmeal and finish with a little jam glaze.
• Finish with a flourish of vivid green pistachio nuts if wished.