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
Ingredients
6 serv.Step-by-step instructions
- 1
Whisk 300ml double cream with 40g demerara sugar until soft peaks form, then fold in 25ml whisky.
- 2
Layer the whisky cream in glasses with 40g toasted oats and 200g raspberries, halved. Top with a good grating of white chocolate.
Source: bbcgoodfood.com
Original recipe ↗
The Prepka App Is Ready
All your recipes at your fingertips — in the Progressive Web App