Fresh, pink raspberries with whipped cream is the perfect summer dessert. Add a splash of whisky and toasted oats for a subtle nutty flavour
Prep:20 mins
Serves 6
300ml double cream40g demerara sugar25ml whisky40g toasted oats200g raspberrieswhite chocolate, grated
STEP 1Whisk 300ml double cream with 40g demerara sugar until soft peaks form, then fold in 25ml whisky.STEP 2Layer the whisky cream in glasses with 40g toasted oats and 200g raspberries, halved. Top with a good grating of white chocolate.
