Strawberry cream swirl with toasted almonds and honey
- 500ml double cream
- 200ml crème fraiche
- 200ml strawberry purée
- 20g caster sugar
- 20g toasted almonds, roughly crushed
- A drizzle of honey
- 8 Nairn’s oatcakes
- Some extra strawberries to garnish
Whip the sugar, crème fraiche and double cream together until they form soft peaks.
Lightly ripple through most of the strawberry purée.
Place this mixture in a piping bag and pipe on to the oatcakes or use a spoon to top the oatcakes with mixture.
Drizzle over the reserved strawberry purée and honey
Scattered over the almonds
Top with strawberries