Raspberry and whisky cream pots recipe
by Karen Burns-Booth
4
15 minutes
Ingredients

Raspberry and whisky cream pots

  • 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

To serve

  • frozen raspberries, around 6-8 per pot
  • shortbread, 2 biscuits broken into quarters
Method
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