Raspberry and whisky cream pots
For the perfect Burns Night supper how about a quick and easy dessert that encapsulates the essence of Scotland? Karen shares a delightful recipe using Scottish raspberries, whisky, heather honey and buttery shortbread.
Ingredients
- shortbread, 4 biscuits
- raspberry jam, 4-6 tsp
- 4 tbsp of cream cheese
- 4 tbsp of crème fraîche
- 2 tbsp of whisky, single malt
- 2 tbsp of honey, heather
- frozen raspberries, around 6-8 per pot
- shortbread, 2 biscuits broken into quarters
Instructions
- 1
To start the dessert, crumble the first 4 shortbread biscuits into smallish crumbs and sprinkle the crumbs into the bottom of each glass bowl. Warm the jam slightly and spoon over the shortbread crumbs
- 2
Mix the cream cheese, crème fraîche, whisky and heather honey together, beating well to make a smooth cream
- 3
Divide the cream over the top of the jam and shortbread crumbs, then scatter the raspberries over the cream. Garnish with the shortbread biscuit quarters and serve with double cream and a shot of whisky on the side
Cook it from the original
This recipe comes from greatbritishchefs.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on greatbritishchefs.com