Creamy Scottish Cranachan with Raspberries and Whisky

Name: Creamy Scottish Cranachan with Raspberries and Whisky
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Dessert
Ingredients: 100g rolled oats; 2 tablespoons honey; 1 tablespoon butter; 300ml double cream; 4 tablespoons whisky; 3 tablespoons honey; 300g fresh raspberries; 2 tablespoons icing sugar

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

100g rolled oats

2 tablespoons honey

1 tablespoon butter

For the Cream

300ml double cream

4 tablespoons whisky

adjust to taste

3 tablespoons honey

For the Raspberry Layer

300g fresh raspberries

2 tablespoons icing sugar

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