Donegal Oatmeal Cream
Submitted by mels dinner
A traditional Irish oatmeal cream dessert from County Donegal. Pinhead oats soaked in milk, folded with whipped cream, orange zest, and a whisper of lemon. Silky, set, and topped with fruit sauce.
YIELD
4 servingsPREP
20 minCOOK
0 minREADY
60 minStraight from the rolling green hills of Donegal, this old Irish dessert is a gentle, creamy thing that lets the humble oat shine in the most elegant way.
Pinhead oatmeal gets soaked in milk, simmered until tender, then folded with whipped cream, citrus zest, and a touch of gelatin to set it all into a silky, spoonable pudding.
Served cold in a glass bowl with a bright fruit sauce spooned over the top, it’s the kind of understated sweet that lingers on your palate and makes you reach for another spoonful.
Chef Tips
- Pinhead (steel-cut) oats give the best texture here; rolled oats will dissolve too much and lose that lovely bite
- Let the gelatin dissolve completely in the orange juice and water before stirring it in, or you’ll get rubbery bits
- Make sure the oat mixture has cooled before folding in the whipped cream so you don’t deflate all that lovely air
- Raspberry, blackberry, or rhubarb sauce all pair beautifully with the creamy oat base
Ingredients
Directions
Soak the oatmeal in the milk for 30 minutes, turn all into a pan and stir until it boils.
Then simmer 3 to 4 minutes.
Pour mixture into a bowl and add the beaten egg, grated lemon rind, and sugar to taste.
Dissolve gelatine in the orange juice and water, add to the mixture when it’s cooled, and then fold in the cream.
Pour the whole mixture into a glass bowl and leave to set.
Serve with 3 to 4 tablespoons of chosen fruit sauce on top.
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