Cranachan is a traditional Scottish dessert of fresh raspberries, oats honey, cream (and whisky). The perfect ending to any burns night supper.
Keyword: chilled, dessert
300gfresh British raspberries
a little caster sugar
350mldouble creamwe used Jersey double cream
Make the cream mixture
Measure the oatmeal into a small pan. Cook it for 5 minutes or so over a low heat stirring it to make sure it doesn’t burn. Don’t wait for the oats to brown; they’re ready when they start to smell delicious and nutty. Set aside to cool.
Whip the cream until it has just set. Be careful not to over-whip it (like we did), stop just before you think you need to.
Add the oats and honey (and whisky if using it) to the cream and gently give everything a stir so it is well mixed.
Make the raspberry puree
Take half the raspberries and mash them with a fork, then using the back of a spoon push them through a sieve into a bowl.
Add a little caster sugar, to taste, just enough to take the sharpness out of the raspberries.
Make the cranachan
In small glass dishes, add the remaining raspberries, raspberry puree and cream in layers. Drizzle over with a little more honey to serve.