Burns Night Raspberry Whisky Cream Pots
Ready In: 10 mins
Serves: 4
Yields: 4 Pots
Ingredients
- 4 shortbread cookies
- 4 -6 teaspoons raspberry jam
- 4 tablespoons cream cheese
- 4 tablespoons creme fraiche
- 2 tablespoons Scotch whisky
- 2 tablespoons heather honey
- frozen raspberries, about 6 to 8 per pot
- 2 shortbread cookies, broken into quarters
Directions
- Crumble the first 4 shortbread biscuits into smallish crumbs and sprinkle the crumbs into the bottom of a glass bowl.
- Spoon the warmed jam over the shortbread crumbs.
- Mix the cream cheese, crème fraiche, whisky and heather honey together, beating well to make a smooth cream.
- Divide the cream over the top of the jam and shortbread crumbs, and then scatter the raspberries over the cream.
- Garnish with the shortbread biscuit quarters and serve with double cream and a shot of whisky on the side.
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