Raspberry fool with whisky & toasted oats
- Preparation and cooking time
- no cook
- Serves 6
- 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.