RCI-RC.005.0065.001
Cranachan
Cranachan This recipe combines traditional Scottish produce to good effect, creating a mouthwatering dessert that is a delightful treat whenever fresh soft fruit is in season.
Prep2 min
Cook10 min
Total12 min
Servings4
Difficultybeginner
Ingredients
- old-fashioned oatmeal2 ounces
- fresh double cream10 ounces
- 3 tablespoons
- good scotch whiskey3 tablespoons
- fresh raspberries (or other fresh soft fruit)12 ounces
Method
1
Spread the oatmeal in a dry skillet over medium heat and toast, stirring frequently, until golden and fragrant. Remove from heat and allow to cool completely.
5 minutes
2
Gently rinse the raspberries and set aside a small handful for garnish. Lightly crush the remaining raspberries with a fork and drizzle with a little honey, then set aside to macerate.
5 minutes
3
Pour the heavy whipping cream into a chilled bowl and whip with an electric mixer or whisk until soft peaks form. Take care not to over-whip.
4 minutes
4
Fold the honey and whisky into the whipped cream gently, tasting as you go to achieve your preferred balance of sweetness and warmth.
2 minutes
5
Fold most of the toasted oatmeal into the cream mixture, reserving a small amount for topping. Stir just enough to combine without deflating the cream.
2 minutes
6
Layer the macerated raspberries and cream mixture alternately into individual serving glasses or a large bowl, creating two or three layers of each.
5 minutes
7
Top each serving with the reserved whole raspberries, a sprinkle of toasted oatmeal, and a light drizzle of honey.
2 minutes
8
Serve immediately for the best texture, or refrigerate for up to one hour before serving to allow the flavors to meld together.
60 minutes