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    You are in: Home / Recipes / Burns Night Raspberry Whisky Cream Pots Recipe
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    Burns Night Raspberry Whisky Cream Pots

    Burns Night Raspberry Whisky Cream Pots. Photo by French Tart

    1/3 Photos of Burns Night Raspberry Whisky Cream Pots

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    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    French Tart's Note:

    One dull and drizzly day I devised a creamy concoction that has already become a firm favourite in this house, Raspberry Whisky Cream Pots, and which will be served throughout the year for other special occasions and family-get-togethers and not just Burns Night. It’s an easy pudding to make and yet the taste belies this fact, and I’m sure all of your guests will love this whisky laced cheesecake style trifle with jam, shortbread and fruit.

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    Ingredients:

    Serves: 4

    Yield:

    Pots

    Units: US | Metric

    Directions:

    1. 1
      Crumble the first 4 shortbread biscuits into smallish crumbs and sprinkle the crumbs into the bottom of a glass bowl.
    2. 2
      Spoon the warmed jam over the shortbread crumbs.
    3. 3
      Mix the cream cheese, crème fraiche, whisky and heather honey together, beating well to make a smooth cream.
    4. 4
      Divide the cream over the top of the jam and shortbread crumbs, and then scatter the raspberries over the cream.
    5. 5
      Garnish with the shortbread biscuit quarters and serve with double cream and a shot of whisky on the side.

    Ratings & Reviews:

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    Nutritional Facts for Burns Night Raspberry Whisky Cream Pots

    Serving Size: 1 (65 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 228.9
     
    Calories from Fat 120
    52%
    Total Fat 13.4 g
    20%
    Saturated Fat 6.9 g
    34%
    Cholesterol 38.9 mg
    12%
    Sodium 109.3 mg
    4%
    Total Carbohydrate 21.8 g
    7%
    Dietary Fiber 0.3 g
    1%
    Sugars 14.0 g
    56%
    Protein 1.9 g
    3%

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