The Cranachan is a truly adaptable Scottish desert. The inclusion of oats here makes this typically manly as with many Scottish dishes, however this also perfect for a hot summer’s day. The elegant appearance of this desert also makes this elegant enough for the most extravagant of dinner parties.
Scottish Cranachan Recipe – Ingredients
- 100g Oats
- 250ml Double Cream
- 25ml Malt Whisky
- 175g Fresh Raspberries
Scottish Cranachan Recipe – Method
1. “Toast” the oats by putting in a frying pan on a high heat, and tossing until browned. You could use already toasted, of course.
2. Whisk cream and whisky together until light and fluffy.
3. Mix in the oats.
4. Gently squash the raspberries with the back of a fork. They don’t want to be mashed, just slightly bruised.
Using 4 wine glasses (champagne glasses preferably, but any will do), begin layering the cream/oat mixture with the raspberries.
A good dollop of cream with a tablespoon, leveled, followed by a dollop of raspberries will work. Repeat this until red and white layers can be seen in the glasses, but don’t worry about perfection.
Allow to chill in the fridge for about 1 hour, garnish with a couple of mint leaves, serve, and enjoy!