- Serves 4
- Hands on time 15 min
Cranachan is a Scottish dessert 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.
- 50g pinhead oatmeal
- 350g double cream
- 1 tbsp honey (plus extra for drizzling)
- 150g raspberry coulis
- 2 tbsp good malt whisky
- 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.
For a lighter version, swap half of the double cream for quark.
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