Burns Night Raspberry Whisky Cream Pots

• 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

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, creme 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.

shortbread cookies, raspberry, cream cheese, creme fraiche, scotch whisky, heather honey, frozen raspberries, shortbread cookies

Taken from www.food.com/recipe/burns-night-raspberry-whisky-cream-pots-512359 (may not work)