Donegal Oatmeal Cream

Happy St. Patrick day! Celebrate with this creamy dessert. Adapted from


1 1/2 cups milk
1/2 cup pinhead oatmeal (I used McCann’s Irish Oatmeal)
1 pinch salt
1 large egg, beaten
Grated rind and juice of 1 orange
2 tablespoons sugar
1/2 ounce gelatin
2 tablespoons water
8 ounces heavy cream, whipped

The night before: Heat milk to just before boiling but do not let it boil  and remove from heat. Add the oatmeal and the pinch of salt: stir, cover, and soak the oatmeal overnight in the milk.

The next day, reheat the oatmeal and milk mixture just until it boils. Simmer for another 3-4 minutes: then remove from heat.
Pour the mixture into a bowl and add the beaten egg, grated lemon rind, and sugar to taste. Dissolve the gelatin in the orange juice and water. Add this to the mixture when it’s cooled, and then carefully fold in the whipped cream.

Pour the whole mixture into a single glass bowl, or into individual parfait glasses, and leave to set. Serve with more whipped cream and 3-4 tablespoons of your chosen fruit sauce on top. I used green (lime) jell-o on top.

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One Response to “Donegal Oatmeal Cream”

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