Scottish Cranachan
Whipped cream with toasted oats, fresh raspberries, honey and whiskey stirred through for a very traditional Scottish recipe.
Servings 4
Calories 429kcal
Ingredients
- 40 grams / ½ cup less 1 tablespoon rolled or coarse oats
- 400 milliliters / 1 ¾ cups heavy cream
- 43 grams / 2 tablespoons runny honey
- 15 grams / 1 ½ tablespoons scotch whiskey
- 200 grams / 7 ounces fresh raspberries
Instructions
- Turn your grill or broiler on and scatter the oats on a baking tray.
- Place under the grill until lightly toasted and it smells slightly nutty, approximately 3-4 minutes, removing and shaking the tray as necessary to ensure the oats toast evenly.
- Remove and set aside to cool.
- Meanwhile, whip the cream until soft peaks.
- Fold in the honey and whiskey through the cream.
- Take half the raspberries and crush them finely with a fork and set aside.
- Stir the remaining whole raspberries through the whiskey cream mixture.
- Lastly, fold in the warm toasted oats until well combined.
- Spoon two tablespoons of the cream into your serving dishes and top with a teaspoon of the crushed raspberries, repeating a second layer of both.
- Serve immediately.
Video
Notes
- Oats: Simple rolled oats or course oats are best because of their texture, however, you could use different oats, if you prefer, however cannot guarantee the same great texture.
- Heavy Cream: The heavy cream helps create a smooth whipped cream that you control the thickness of before adding the remaining ingredients. The best trick for quick and easy whipped cream by hand is a cold bowl and heavy cream right out of the fridge.
- Whiskey: Scotch Whiskey is essential here, you only use enough to lightly flavor the cream and compliment the tart and sweet raspberries. Though you could replace with a touch of maple syrup to make this non alcoholic.
- Raspberries: Fresh raspberries were used here, just like the Scottish would, but you can substitute with frozen, if you cannot source fresh.
Nutrition
Calories: 429kcal