Arran Whisky and Oat Parfait – Neil Forbes, Café St Honore

Arran Whisky and Oat Parfait

Serves 4



4 organic egg yolks

125g caster sugar

100mls water

500mls double cream

A good splosh of 10-year-old Arran whisky

A handful of pinhead oats, lightly toasted

A handful of porridge oats, fried in butter and sugar until golden

A few Scottish strawberries

Sweet cicely for a garnish


Add the water and the sugar to a pan and gently bring to the boil. It must reach soft-ball texture, so it looks like a clear syrup. Whisk the egg yolks and trickle in the sugar solution a little at a time – you can use a Kenwood for this – until the mix is full of volume. Allow this mix to cool for about 10 minutes.


In a clean bowl, semi-whip the cream until it reaches ribbon stage. Then gently fold it into the egg yolk and sugar mix, using a cutting/folding action.


Add the whisky to taste, then the toasted pinhead oats and combine. Pour into a terrine mould double-lined with cling film and freeze overnight.


To serve remove from the freezer, tip the parfait out of the mould and remove cling film. Then cut into slices and place on cool plates and serve with a few berries, some sweet cicely and some of those buttery sugary oats. Now eat!




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