Recipe information
Ingredients for - Raspberry fool with whisky & toasted oats
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.
