Burns Night Raspberry Whisky Cream Pots

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, creme 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.