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


  • 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.







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