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Raspberry and whisky cream pots

by Karen Burns-Booth
Raspberry and whisky cream pots

Raspberry and whisky cream pots

PT15M

Why not try?

Much though I love the classic Scottish desserts of Cranachan and Flummery, as well as other Scottish treats such as Caledonian Cream, Clootie Dumpling and Tipsy Laird, this Burns Night I have decided to veer away from the usual pudding ideas and create my own homage to the Scottish bard.

I also want a quick and easy dessert that encapsulates the essence of Scotland and its produce, so there has to be whisky in it for starters, as well as Scottish raspberries and some heather honey. As well as the above Scottish ingredients, there has to be some buttery shortbread in this pudding too, as I have quite a few boxes left over from the festive period!

So, 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 a which will be served throughout the year for other special occasions and family-get-togethers. 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 and fruit.

All you need to assemble this dessert are some pretty glass bowls, (or glasses) and about 10 minutes of your time, so these can be quickly put together whilst the Burns Night Supper guests are enjoying their Scottish cheeseboard. If you want to be VERY organised, then you can crumble the shortbread biscuits beforehand as well as blend the cream cheese with the crème fraiche and whisky.

This dessert also has the benefit of using frozen raspberries, as raspberries are not in season right now, and I also used some of my delicious raspberry and vanilla jam, the recipe which can be found on Great British Chefs in an earlier post of mine. The recipe for these delectable little pots can be found below, and don’t forget to serve them with a wee dram of whisky too!

Ingredients

Metric

Imperial

1
To start the dessert, crumble the first 4 shortbread biscuits into smallish crumbs and sprinkle the crumbs into the bottom of each glass bowl. Warm the jam slightly and spoon over the shortbread crumbs
2
Mix the cream cheese, crème fraîche, whisky and heather honey together, beating well to make a smooth cream
3
Divide the cream over the top of the jam and shortbread crumbs, 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
Garnish with shortbread biscuits, cream and whisky
 

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