Raspberry cranachan


This traditional Scottish dessert dates back to the 18th century. A very quick dish to prepare, it's simply made from fresh raspberries, cream, honey, oatmeal and of course, Scottish whisky. Instead of raspberries, you could use strawberries or blueberries.

  • 70 g (⅔ cup) rolled oats
  • 400 ml double cream
  • 425 g fresh raspberries
  • 115 g (⅓ cup) honey
  • 60 ml (¼ cup) Scotch whisky
  1. Place the oats in a dry frying pan and shake over low-medium heat for 3-4 minutes or until lightly toasted. Remove from the pan and set aside to cool. 
  2. Push 300 g raspberries through a fine sieve, then discard the seeds. Using a hand-held whisk, beat the cream just until soft peaks form. Combine the honey with the whisky, then fold into the cream until just combined.
  3. Take 4 serving glasses, then layer the cream, then raspberry puree, whole raspberries and oats among the glasses. Finish with a few raspberries and a sprinkling of oats and serve.

Raspberry cranachan :: Cam Location