Scottish Whisky and Raspberry Cream

Scottish Whisky and Raspberry Cream

This recipe calls for crowdie a creamy soft low fat Scottish Cheese which is prepared from skim milk. It taste is similar to a creamy natural yoghurt, as obviously it may be difficult to locate this cheese I recommend a 50/50 mixture of yoghurt and mascarpone to create the same flavour.

6 Portions
Prep: 10 minutes


Scottish Cream

  • 600g crowdie or 50/50 yoghurt and mascarpone
  • 15ml whisky
  • 60g icing sugar
  • 120g raspberries

To Serve

  • 1 tbsp toasted oats (toasted under a moderate grill)
  • 6 raspberries


  1. Scottish Cream: Place the crowdie or yoghurt and mascarpone and sifted icing sugar in bowl. Beat them together until well combined. Spoon the mixture into serving glasses placing alternating layers of raspberries through out it. Cover the glasses with cling film and place them in the refrigerator for at least 1 hour before serving.
  2. To Serve: Remove the cream from the fridge and sprinkle over the oats and place a raspberry on each serving. Serve
  • This mixture also makes a delicious ice-cream