Raspberry Fool with Whisky & Toasted Oats Recipe

In a saucepan, heat the raspberries and sugar over medium heat until the raspberries break down and release their juices, about 6-8 minutes. Allow to cool.

Once cooled, blend the raspberry mixture with a hand blender or in a food processor until smooth.

In a mixing bowl, whip the heavy cream until soft peaks form.

Gently fold the raspberry mixture and whisky into the whipped cream until well combined.

Divide the mixture into serving glasses or bowls and refrigerate for at least 2 hours to set.

Just before serving, sprinkle the toasted oats on top for added texture and flavor.