Cranachan

Name: Cranachan
Yield: Four
Cuisine: Scottish
Ingredients: 350g double cream; 50g pinhead oatmeal; 1 tbsp honey (plus extra for drizzling); 150g raspberry coulis; 2 tbsp good malt whisky

Easy

Easy

Four

This Scottish dessert is traditionally made with fresh raspberries; the coulis in this recipe is a good winter alternative to the summer berry pudding.

Want to try something a little different? How about our apple and blackberry cranachan recipe.

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Ingredients

350g double cream
50g pinhead oatmeal
1 tbsp honey (plus extra for drizzling)
150g raspberry coulis
2 tbsp good malt whisky

350g double cream
50g pinhead oatmeal
1 tbsp honey (plus extra for drizzling)
150g raspberry coulis
2 tbsp good malt whisky

Method

Toast the oatmeal in a dry frying pan until it’s darkened in colour. Remove from the pan to cool.
Whisk the cream with the whisky and honey until it stands firm.
Carefully assemble the dessert in either individual glasses or a large glass bowl by forming layers of cream, coulis and oatmeal to end with a layer of cream.
Cover and allow to chill in the fridge for at least an hour.
Drizzle with honey and oatmeal before serving.

Method

Toast the oatmeal in a dry frying pan until it’s darkened in colour. Remove from the pan to cool.
Whisk the cream with the whisky and honey until it stands firm.
Carefully assemble the dessert in either individual glasses or a large glass bowl by forming layers of cream, coulis and oatmeal to end with a layer of cream.
Cover and allow to chill in the fridge for at least an hour.
Drizzle with honey and oatmeal before serving.