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Ingredients
| 150 g g | porridge oats porridge oats | ||
| 15 g g | butter butter | ||
| 200 g g | raspberries
raspberry (defrosted if frozen) | ||
| 1 pinches pinch | sugar sugar | ||
| 3 tbsp tbsp | honey
honey (plus extra to serve) | ||
| 300 ml ml | double cream double cream | ||
| 2 tbsp tbsp | malt whiskey malt whiskey |
Cranachan
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15 min
(9)
Method
Similar in style to Eton mess, Cranachan is a layered dessert consisting of raspberries, cream and oats and is often served up at special events in Scotland. Use a blended whisky to make the cream and save the good stuff for your glass!
- Melt the butter in a frying pan over a medium heat and add the porridge oats. Lightly toast in the pan, tossing in the melted butter until golden. Pour the oats onto a lined baking tray and leave to cool
- Meanwhile, wash the raspberries and divide into two portions. Sprinkle one portion with sugar and crush using a potato masher (or blender, if preferred) to form a chunky purée. Taste and add a little extra sugar if required, then set aside until required
- Whisk the cream in a large bowl until thickened and stiff, then fold in the honey and whisky - take care not to over-whip the cream, but ensure the honey and whisky have been evenly mixed in
- Add two thirds of the toasted oats to the cream and fold through carefully. Assemble the desserts by layering up the purée and cream in glasses or bowls, scattering over the remaining oats, whole raspberries and an extra drizzle of honey to serve
