Cranachan
Traditional Scottish Dessert
Ingredients
- 300 ml double cream
- 300 g raspberries
- 2 tbsp honey
- 2 tbsp whisky
- 75 g oats
Instructions
- Gently toast the oats in a frying pan on the hob, stirring frequently until golden brown and smelling toasted
- Set oats aside to cool
- Whisk the cream until it is stiff
- Stir the honey and whisky gently into the cream. Taste and add more if desired
- Reserve a few whole raspberries for decoration
- Mash the raspberries to a rough puree
- Stir the cooled oats into the cream, gently
- Divide the cream in half and then put an equal amount from the half into each of the glass serving dishes.
- Put an equal amount of raspberries in each glass on top - using all but the reserved raspberries.
- Put another layer of cream on top with the remaining cream
- Top each dessert with whole raspberries.
- Refrigerate. Serve within a few hours