Drambuie Cream With Fresh Raspberries

1. 1

   Put a large bowl plus beaters in the freezer and chill about 15 minutes.

2. 2

   In a small bowl, whisk together marmalade, Drambuie and sugar until most of the sugar is dissolved.

3. 3

   Pour cream into chilled bowl and beat on high speed just until it starts to thicken. Grandually beat in marmalade mixture continuing to beat until soft peaks form.

4. 4

   Reserve 12 raspberries for garnish.

5. 5

   Divide remaining raspberries between 6 pretty serving dishes.

6. 6

   Spoon cream mixture over raspberries.

7. 7

   Serve garnished with mint.

No nutritional information available.

No additional tips available.