Iced berries with white chocolate sauce
Summer fruits with a truly scrumptious white chocolate sauce
Raspberry fool with whisky & toasted oats
Serves 6
Easy
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no cook
Fresh, pink raspberries with whipped cream is the perfect summer dessert. Add a splash of whisky and toasted oats for a subtle nutty flavour
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- 300ml double cream
- 40g demerara sugar
- 25ml whisky
- 40g toasted oats
- 200g raspberries
- white chocolategrated
Nutrition: per serving
- kcal321
- fat27g
- saturates17g
- carbs13g
- sugars9g
- fibre2g
- protein2g
- salt0g
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Whisk 300ml double cream with 40g demerara sugar until soft peaks form, then fold in 25ml whisky.
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Layer the whisky cream in glasses with 40g toasted oats and 200g raspberries, halved. Top with a good grating of white chocolate.
