Burns Night Raspberry Whisky Cream Pots Food
BURNS NIGHT RASPBERRY WHISKY CREAM POTS
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 which will be served throughout the year for other special occasions and family-get-togethers and not just Burns Night. 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, shortbread and fruit.
Provided by French Tart
Categories Cheesecake
Time 10m
Yield 4 Pots, 4 serving(s)
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 229, Fat 13.4, SaturatedFat 7, Cholesterol 38.9, Sodium 109.4, Carbohydrate 21.9, Fiber 0.3, Sugar 14, Protein 2
RASPBERRY CRANACHAN TRIFLE
A twist on the Scottish classic, with crunchy flapjack-style toasted oats
Provided by Good Food team
Time 42m
Number Of Ingredients 12
Steps:
- First, make the crunchy oats. Heat oven to 180C/fan 160C/gas 4. Melt the butter and honey in a large saucepan, then stir in the other ingredients until everything is well coated. Spread out on a baking sheet, then bake for 20 mins until crisp. Cool, crumble into pieces, then set aside. Can be stored in an airtight container for up to 3 days.
- For the whisky cream, beat both pots of double cream with the mascarpone, icing sugar and whisky until it is smooth and holds soft peaks. In a separate bowl, stir a couple tbsps icing sugar into the raspberries to taste.
- To assemble, spoon some raspberries in the bottom of a glass bowl, followed by a layer of cream and a layer of oats. Repeat 2-3 times, depending on your bowl size, saving the final layer of oats to scatter over before serving with a dusting of icing sugar.
Nutrition Facts : Calories 989 calories, Fat 77 grams fat, SaturatedFat 41 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 42 grams sugar, Protein 8 grams protein, Sodium 0.38 milligram of sodium
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- The night before you want to make the dessert, toast 1/3 cup (2 oz) of the oats in a cast iron or very heavy pan until very lightly browned- this won't take long, so keep a close eye, as you don't want burnt oats. Put the oats in a bowl and cover with 1/3 cup (3 oz) of whisky. Cover and let stand overnight to soak.
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