Calories 148 Fat 9.1g Saturates 7.3g Carbohydrates 13g Sugars 5.3g Protein 2.3g Salt 0g
Preheat the oven to 180° (Gas Mark 4, 350°F). Wash the raspberries and place ½ of them in to a blender. Puree until you have a really smooth sauce and set aside.
Spread the oats out on a baking sheet lined with parchment paper and drizzle with the maple syrup. Bake in the oven for 15 minutes, until toasted.
Open the tin of coconut milk and scoop just the solid part into a mixing bowl. Add the xantham gum, whisky and vanilla and whip, using an electric whisk, until light and fluffy.
Layer up in dessert glasses or dishes, using a little of the cream, a layer of raspberry puree and some oats, followed by some whole fresh raspberries. Continue with the layers until all the ingredients have been used up.
These are best served immediately, garnished with a sprig of mint.
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