Ingredients for - Raspberry fool with whisky & toasted oats
2.
40g demerara sugar
3.
25ml whisky
4.
40g toasted oats
5.
200g raspberries
6.
white chocolate , grated
How to cook deliciously - Raspberry fool with whisky & toasted oats
1 . Stage
Whisk 300ml double cream with 40g demerara sugar until soft peaks form, then fold in 25ml whisky.
2 . Stage
Layer the whisky cream in glasses with 40g toasted oats and 200g raspberries, halved. Top with a good grating of white chocolate.
Recipe information
Cooking:
20 min.
Servings per container:
6
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