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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.

Recipe from Good Food magazine, August 2016

Goes well with

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A star rating of 5 out of 5.2 ratings
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