The BBC Good Food logo
Raspberry fool with whisky & toasted oats

Raspberry fool with whisky & toasted oats

A star rating of 5 out of 5.2 ratingsRate
loading...
Magazine subscription – your first 5 issues for only £5!
  • Preparation and cooking time
    • Prep:
    • no cook
  • Easy
  • Serves 6

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

Nutrition: per serving
NutrientUnit
kcal321
fat27g
saturates17g
carbs13g
sugars9g
fibre2g
protein2g
salt0g
Advertisement

Ingredients

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

Method

  • STEP 1

    Whisk 300ml double cream with 40g demerara sugar until soft peaks form, then fold in 25ml whisky.

  • STEP 2

    Layer the whisky cream in glasses with 40g toasted oats and 200g raspberries, halved. Top with a good grating of white chocolate.

Recipe from Good Food magazine, August 2016

Goes well with

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.2 ratings
Advertisement
Advertisement
Advertisement

Sponsored content