Creamy Scottish Cranachan with Raspberries and Whisky
Enjoy this creamy and fruity Scottish classic featuring toasted oats, fresh raspberries, and a hint of whisky, perfect as a dessert for special occasions.
Preparation
Get these tasks done before you start cooking.
Preparing the Oat Mixture
- 1
Toast the oats
Toast the oats in a frying pan over medium heat, stirring frequently until golden brown.
Tip: 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.
- 2
Coat the oats
Add the butter and honey; mix until oats are evenly coated.
- 3
Cool the mixture
Let the mixture cool completely.
Preparing the Raspberry Layer
- 1
Crush the raspberries
In a bowl, gently crush raspberries with icing sugar to form a rustic purée.
- 2
Arrange garnish berries
Set aside a few whole raspberries for garnish.
- 3
Chill the purée
Chill the purée in the refrigerator.
How to Make Creamy Scottish Cranachan with Raspberries and Whisky
Total time: 40 min · Yields 4 servings
- 1
Whip the cream
In a chilled bowl, whisk the double cream until it forms soft peaks.
- 2
Flavor the cream
Gently fold in whisky and honey to the whipped cream.
- 3
Assemble the dessert
Layer oats, raspberry purée, and cream in clear glasses or dessert cups.
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