Raspberry fool with whisky & toasted oats
Fresh, pink raspberries with whipped cream is the perfect summer dessert. Add a splash of whisky and toasted oats for a subtle nutty flavour
Prep
20 min
Cook
0 min
Total
20 min
Servings
6
Method
01
Whisk 300ml double cream with 40g demerara sugar until soft peaks form, then fold in 25ml whisky.
02
Layer the whisky cream in glasses with 40g toasted oats and 200g raspberries, halved. Top with a good grating of white chocolate.
Categories
dessertseasy dessert recipesrecipes