Creamy Scottish Cranachan with Raspberries and Whisky
A delightful traditional Scottish dessert with a whisky twist
Enjoy this creamy and fruity Scottish classic featuring toasted oats, fresh raspberries, and a hint of whisky, perfect as a dessert for special occasions.
- 30 min
- 4
- Easy
Ingredients
For the Oat Mixture
For the Cream
For the Raspberry Layer
Preparation
Preparing the Oat Mixture
Toast the oats
Toast the oats in a frying pan over medium heat, stirring frequently until golden brown.
Do not over-toast the oats as they can quickly become bitter. Pro Tip: Use a scatter of demerara sugar with the oats for extra crunch.
Coat the oats
Add the butter and honey; mix until oats are evenly coated.
Cool the mixture
Let the mixture cool completely.
Preparing the Raspberry Layer
Crush the raspberries
In a bowl, gently crush raspberries with icing sugar to form a rustic purée.
Arrange garnish berries
Set aside a few whole raspberries for garnish.
Chill the purée
Chill the purée in the refrigerator.
Cooking Process
Whip the cream
In a chilled bowl, whisk the double cream until it forms soft peaks.
Flavor the cream
Gently fold in whisky and honey to the whipped cream.
Assemble the dessert
Layer oats, raspberry purée, and cream in clear glasses or dessert cups.
Plating & Serving
Creamy Scottish Cranachan with Raspberries and Whisky
Creamy Scottish Cranachan with Raspberries and Whisky
Plating & Serving
Serve in clear glass cups to showcase the beautiful layers. Add a few whole raspberries and a dusting of icing sugar on top for an elegant finish.