Yes, they have great for desserts in Scotland!
Whisky & Rolled Oats Mousse!
INGREDIENTS: for 4 persons
-Fresh cream: 600 ml
-Rolled Oats/Barley: 75 g
-Whisky: 6 tablespoons
-Honey (liquid): 3 tablespoons
-Raspberries (can be replaced by seasonal small fruit: strawberries, blaberries, etc.): 500 g
-Spread the rolled oats on an oven hot plate. Place them under the grill for 2~3 minutes until they become golden. Let cool down completely on the oven hot plate.
-Beat the fresh cream (chilled!) with an electric beater/whisker. When the cream has become a firm Chantilly, continue to beat as you add the whisky and honey.
Then add the rolled oats with a wooden spoon.
-Pour some of the cream in 4 large glass cups. Place a layer of raspberries. Repeat the process until you reach the top of the glass cup.
-Keep the glasses inside a fridge for at least 2 hours (you can prepare the dessert the night before).
Drink your favourite whisky with it!