Recipes from Edinburgh New Town Cookery School

by Alison Sutherland

A trio of mini desserts which are designed to showcase Scottish raspberries.

The trio consists of
Raspberry meringues filled with raspberry cream and served on a canapé spoon, with freeze dried raspberries soaked in Chambord liqueur. 

A fresh raspberry and pink Prosecco jelly served in a shot glass.
A mini Raspberry cranachan, with a twist

by Henry Ritchie

This is Henry's Broken Crème Brûlée recipe.

by Colette Sheridan

Prosecco and peach jellies based on the classic Venetian cocktail, the Bellini, served with grilled pears and almond and citrus biscotti.