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Serves 4


1/2 lb. fresh raspberries
4 cups whipped cream
1 cup Scottish whiskey
2 tbsp. soft brown sugar


In a pan, combine whiskey and brown sugar. Simmer for 3 minutes until sugar has melted. Set aside and cool.

Put one third of the raspberries in four tall sundae glasses. Mix whiskey sugar with whipped cream and whip some more if needed. Spoon one third of whiskey cream on top of the raspberries. Repeat until the raspberries sit on the top. Serve chilled as an after dinner surprise.