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Whiskey and Oatmeal Syllabub


300 ml whipping cream
1 tablespoon golden syrup
3 tablespoons whiskey
1 teaspoon lemon juice
25 g medium oatmeal; toasted

Yield: 4 servings

Whip the cream until softly stiff. Mix together the syrup, whiskey and lemon juice. Gently fold in the cream and most of the toasted oatmeal. Pile into glasses, chill well and serve sprinkled with the remaining oatmeal.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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