Scottish Cranachan
I discovered this desert on a recent holiday in scotland. It was so good that I decided to give it a try myself.
Ingredients (serves 4):
- 30 gr of oats
- 250 g of fresh raspberries
- 300 ml of double cream
- 1 tbsp of malt whisky
- 1 tbsp of honey
Preparation:
- Heat a large frying pan on the stove until hot. Add the oats and stirring constantly, toast the oats until they have a light, nutty smell and just begging to change colour. Remove from the pan.
- Keep a handfull of the raspberries on the side, blend the remaining raspberries, do not over blend its ok if theres still large pieces.
- In a large bowl whisk the cream and the whisky until it forms firm peaks, and finally fold in the honey.
- In individual glasses and a layer of cream, followed by a ayer of raspberries. Add a layer of oats and finish with a layer of cream.
- Decorate with a sprinkle of oat and some raspberries.
- Chill in the fridge for one hour or more if possible.