Scottish Cranachan with Raspberries
Simple and traditional Scottish dessert of whipped cream, oats, raspberries, honey and whisky
Equipment
- Mixing bowl
- Fork
- Whisk
- Non stick frying pan / skillet
- 4 dessert glasses or glass tumblers
Ingredients
- 250 g raspberries
- 80 g porridge oats
- 300 ml double cream heavy
- 2 tablespoon whisky
- 2 tablespoon honey
Instructions
- Tip the oats into a large non-stick pan over a medium heat for 3 or 4 minutes.
- Shake the pan occasionally, so that they are evenly toasted and leave to cool.
- Reserve 12 raspberries for the garnish and put the remaining raspberries in a bowl. Use the back of a fork to crush them to make a thick sauce.
- Put the cream in a bowl and whisk to soft peaks, until the mixture just holds its shape.
- Stir in the honey and whiskey if using and fold in the toasted oats.
- Layer the raspberry mixture alternately with the cream mixture, finishing with a cream layer and the reserved raspberries on top.
- Chill for 30 minutes or until you are ready to serve.
Notes
💭 Top Tip
- It is easy to get distracted when whipping cream as it seems to take forever and then suddenly thickens. If you have taken it too far, and it is very stiff or becomes grainy you may be able to rescue it. Add a tablespoon of unwhipped cream to slacken the mixture and repeat until the cream is the right consistency.
Nutrition
Calories: 414kcalCarbohydrates: 32gProtein: 6gFat: 29gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 85mgSodium: 22mgPotassium: 243mgFiber: 6gSugar: 14gVitamin A: 1130IUVitamin C: 17mgCalcium: 75mgIron: 1mg
Tried this recipe?Let us know how it was!