Raspberry fool with whisky & toasted oats
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Raspberry fool with whisky & toasted oats

By Tom Kerridge

Fresh, pink raspberries with whipped cream is the perfect summer dessert. Add a splash of whisky and toasted oats for a subtle nutty flavour

  • Prep:20 mins
    no cook
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 321
  • fat 27g
  • saturates 17g
  • carbs 13g
  • sugars 9g
  • fibre 2g
  • protein 2g
  • salt 0g

Ingredients

  • 300ml double cream
  • 40g demerara sugar
  • 25ml whisky
  • 40g toasted Oats
  • 200g raspberries
  • white chocolate, grated

Method

  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.

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