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Celebrate Burns Night with a whisky infused Scottish dessert!
Sprinkle the oats on a baking tray and toast until golden in an oven.
Divide the raspberries between two bowls and crush half into a puree.
Place the crème fraîche in a bowl and pour in the whisky.
Sweeten with honey and whisk to thicken.
Fill the bottom of each glass with a teaspoon of puree and a couple of raspberries.
Sprinkle with some oats.
Pour in some of the cream.
Continue layering until you've filled the glass.
Top with some fresh raspberries and sprinkled with flaked almonds to garnish.
Cook along with #CookingSuperstar Stéphanie Bugosen