Ingredients

Ingredients For the parfait

• 30g/1oz heather honey

• 60g/2oz caster sugar

• 1 vanilla pod, seeds only

• 1 free-range egg

• 3 free-range egg yolks

• 75ml/2½fl oz whisky

• 300ml/10fl oz whipping cream, lightly whipped to soft peaks

• 25g/1oz flaked almonds

• 25g/1oz candied orange zest

• 25g/1oz unsalted pistachios, chopped

• 25g/1oz freeze-dried raspberries, crushed

For the raspberry 'carpaccio'

• 200g/7oz raspberry coulis (cook fresh raspberries and sieve to remove seeds)

• 1 vanilla pod, seeds scraped out

• 40g/1½oz caster sugar

• 6g/¼oz pectin (available in some supermarkets and from specialist shops)

• 1½ tsp lemon juice

• 125g/4½oz fresh raspberries

For the nougatine spheres

• 600g/1lb 5oz fondant sugar

• 200g/7oz liquid glucose (available from some supermarkets and baking specialists)

• 25g/1oz nibbed almonds

• 25g/1oz toasted whole oats

For the crisp honey oats

• 60g/2½oz acacia honey

• 200g/7oz whole oats

For raspberry soup

• 500g/1lb raspberries

• 1 lemon, juice only

• 200g/7oz caster sugar

• 200ml/7fl oz sauternes

• 200ml/7fl oz cabernet sauvignon

• 200ml/7fl oz champagne

• ¼ tsp vanilla extract

• 10 small fresh mint leaves

To serve

• fresh Scottish raspberries

Description

Recipe Uses 30g/1oz Heather Honey, 60g/2oz Caster Sugar, 1 Vanilla Pod, Seeds Only, 1 Free-range Egg, 3 Free-range Egg Yolks, 75ml/2½fl Oz Whisky,...

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