Cranachan
Delicious creamy dessert with honey, whisky, raspberries and toasted oats
Equipment
- grill
- sieve
- whisk
Ingredients
- 2 tbsp medium oatmeal
- 300 grams raspberries preferably Scottish
- 1 tsp caster sugar to taste
- 350 ml double cream
- 2 tbsp honey preferably heather honey
- 2-3 tbsp whisky to taste
Instructions
- Spread the oatmeal out on a baking tray and place under the grill. Toast until golden brown and has a right nutty smell. Set aside to cool.
- Crush the raspberries and pass through a sieve until you have as much pureé out but leave behind the pips. Slowly sweeten with the caster sugar to taste
- In a clean bowl, whisk the double cream until it starts to thicken. Gently stir in the honey and the whisky. Taste and add more of either if needed. Don't over whip.
- Once the oatmeal is cooled, stir in the oatmeal. The mixture should be quite stiff and if not whisk it lightly.
- Divide the between the 4 serving dishing, alternating the cream with the pureé and remaining raspberries. Pop in the fridge to chill before serving. Enjoy!
Notes
Try one of these toppings for an extra treat:
- a swirl of rose syrup
- some toasted seeds - a mix of pumpkin, sesame, golden flax, sunflower and chia
- a sprinkling of crushed nuts
- toasted desiccated coconut