Raspberry fool with whisky & toasted oats

Raspberry fool with whisky & toasted oats

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(1 ratings)

Prep: 20 mins no cook


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 and extra info

Nutrition: per serving

  • kcal321
  • fat27g
  • saturates17g
  • carbs13g
  • sugars9g
  • fibre2g
  • protein2g
  • salt0g


  • 300ml double cream
  • 40g demerara sugar
  • 25ml whisky



    Whisky usually means an ethanol-based spirit produced in Scotland. Ethanol is an intoxicating…

  • 40g toasted oats
    Two piles of oats



    Oats are processed by rolling (steamed and pressed) or steel-cutting (cut into pieces). There is…

  • 200g raspberries
  • white chocolate, grated
    White chocolate squares, stacked

    White chocolate

    why-t chok-lit

    To purists, this is not chocolate because it is made only from the fat or butter of the cacao…


  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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Comments, questions and tips

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Trevor Gill's picture
Trevor Gill
18th Jun, 2020
Who are you kidding. This is a traditional Scottish recipe called Cranachan.
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