Makes 4, 15 minutes preparation, 5 minutes cooking
Cranachan is a cracking Scottish dessert that combines fresh raspberries, fluffy cream, honey, toasted oats and, of course, a little whisky – what’s not to like?
- 2tbsp medium oatmeal
- 300g fresh British raspberries
- a little caster sugar
- 350ml double cream (we used Jersey double cream)
- 2tbsp heather honey
- 2-3tbsp whisky, to taste
- To toast the oatmeal, spread it out on a baking sheet and grill until it smells rich and nutty. It will not darken noticably, so use your sense of smell to tell you when it is nutty enough – this will take around 5-10 minutes. When you are happy that it is toasted enough remove from the oven and leave to cool.
- Make a raspberry purée by crushing half the fruit through a sieve using a spoon. Sweeten this to taste with a little caster sugar – it still needs a little sharpness so don’t make it too sugary. Whisk the double cream until just set then stir in the honey and whisky, trying not to over-whip the cream as this will cause it to split. Taste the mix and add more of either if you feel the need.
- Stir in the oatmeal and whisk lightly until the mixture is just firm. Alternate layers of the cream with the remaining whole raspberries and purée in 4 bowls or glasses – that way you get to see all of the beautiful layers and ingredients. Allow to chill slightly before enjoying.