Burns Night Raspberry Whisky Cream Pots

READY IN: 10mins
SERVES: 4
YIELD: 4 Pots
UNITS: US

INGREDIENTS

Nutrition
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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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