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Raspberry fool with whisky & toasted oats

Raspberry fool with whisky & toasted oats

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Rating: 5 out of 5.2 ratings
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  • 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
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Ingredients

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.

Goes well with

Recipe from Good Food magazine, August 2016

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Overall rating

Rating: 5 out of 5.2 ratings
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