Raspberry fool with whisky & toasted oats
- Tom Kerridge
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Serves 6
Easy
Prep: 20 mins
no cook
A star rating of 4.8 out of 5.4 ratingsRate
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Fresh, pink raspberries with whipped cream is the perfect summer dessert. Add a splash of whisky and toasted oats for a subtle nutty flavour
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Ingredients
Nutrition
Units:
MetricUS
-
300ml double cream
-
40g demerara sugar
-
25ml whisky
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40g toasted oats
-
200g raspberries
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white chocolate
grated
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Nutrition: per serving
- kcal321
- fat27g
- saturates17g
- carbs13g
- sugars9g
- fibre2g
- protein2g
- salt0g
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Method
-
step 1
Whisk 300ml double cream with 40g demerara sugar until soft peaks form, then fold in 25ml whisky.
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step 2
Layer the whisky cream in glasses with 40g toasted oats and 200g raspberries, halved. Top with a good grating of white chocolate.
Recipe from Good Food magazine, August 2016
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A star rating of 4.8 out of 5.4 ratings
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