Arran Whisky and Oat Parfait

Neil Forbes
Simple Tasty Recipes


  • 4
    Organic Egg Yolks
  • 125g
    Caster Sugar
  • 100ml
  • 500ml
    Double Cream
  • Good Splosh
    10 YO Arran Malt Whisky
  • Handful
    Pinhead Oats, slightly toasted
  • Handful
    Porridge oats, fried in butter and sugar until golden
  • A few
    Scottish strawberries
  • 1
    Sweet cicely for a garnish

Total Time

  • Preparation Time
  • Cooking Time


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!

Goes Great with

More Arran Inspired Recipes for You

Keep Connected
Stay up to date by subscribing to our newsletter.
arrans food journey

© arran's food journey.
Designed by Eyespace Digital