1 handful(s) Blueberries Raspberries and Strawberries
350 mL Double Cream- extra thick
Directions
Make a raspberry purée by crushing half the fruit and sieving. Sweeten to taste with a little icing sugar.
Whisk the double cream until just set, and stir in the honey and whisky, trying not to over-whip the cream. Taste the mix and add more of either if you feel the need.
Stir in 1-2 tbsp.’s of Grape Nuts and whisk lightly until the mixture is just firm. Spoon the remaining Grape Nuts in the serving dish and alternate layers of the cream with the raspberry puree and remaining fruit!
Comments