Burns Night Raspberry Whisky Cream Pots

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 4 shortbread cookies
• 4 -6 teaspoons raspberry jam
• 4 tablespoons cream cheese
• 4 tablespoons creme fraiche
• 2 tablespoons scotch whisky
• 2 tablespoons heather honey
• frozen raspberries, about 6 to 8 per pot
• 2 shortbread cookies, broken into quarters

Recipe

• 1 crumble the first 4 shortbread biscuits into smallish crumbs and sprinkle the crumbs into the bottom of a glass bowl.
• 2 spoon the warmed jam over the shortbread crumbs.
• 3 mix the cream cheese, crème fraiche, whisky and heather honey together, beating well to make a smooth cream.
• 4 divide the cream over the top of the jam and shortbread crumbs, and then scatter the raspberries over the cream.
• 5 garnish with the shortbread biscuit quarters and serve with double cream and a shot of whisky on the side.