Cranachan
Cranachan is a very quick, easy dessert, with oats, raspberries, cream, malt whisky and honey. Although you do need to let it chill a while before you tuck in...
Prep Time 15 minutes mins
Chilling time 1 hour hr
- 50g steel cut or pinhead oats
- 250g raspberries
- 400ml double cream
- 3 tbsp runny honey
- 2 tbsp malt whisky
Heat the frying pan until hot, but not burning. Add the oats and, while stirring, toast until they have a light, nutty smell and begin to change colour - don’t leave the oats unattended as they can quickly burn. Remove immediately from the pan to stop them cooking.
Set aside a handful of raspberries for serving.
Crush the remaining raspberries with a fork or pulse them briefly in a food processor to create a thick thick purée.
Whisk the cream and whisky in a large mixing bowl to form stiff peaks.
Fold in the 2 tablespoons of honey, followed by the toasted oats.
Layer the cranachan into a large glass bowl or individual serving glasses, starting with either a layer of the cream or raspberries and finishing with a layer of cream.
Chill for at least an hour.
When you are ready to serve, top with the whole raspberries and drizzle over the remaining honey.
Keyword Burns Night, Dessert