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Traditional Cranachan Recipe - Classic Scottish Dessert

 This traditional Cranachan recipe is simple yet delicious! It blends fresh ingredients with classic Scottish flavours such as whisky, honey and oats. The perfect Scottish dessert!




How to make Cranachan a method step by step




The first step is toasting the oat. You can do this in a pan on the stove top or in the oven. Place the oats in a dry pan or spread on a tray to place under the grill. How long it takes depends on the oats used. At ours it took about 5 minutes. When they are finished, they smell nut-like. Check them all the time so they don't burn! Place in a bowl and set aside to cool. 

Squeeze the raspberries in a bowl and set aside, picking up some whole raspberries for garnish.


Add the cream to stiff tips. Add the whisky and honey. Start with a smaller amount, and you can add more to your taste at any time. 


Mix the cooled oats under the cream and pick up a little for the garnish. 

Take the glasses (or bowl) and start layering the raspberry-cream mixture. You will want to end up with cream on top! How many layers you make depends on the size of the glass and the portions you make. We like two layers of raspberries and cream, but when we don't have as many raspberries, we sometimes layer only one layer in the middle. 


Sprinkle the remaining oats over the last layer of cream and add a few fresh raspberries. 


You can eat them immediately or put them in the fridge for later. We prefer to put them in the fridge so that the oats in the cream become a little softer. 




Ingredients

  • 75g oats (3/4 cup)
  • 2 tbsp honey
  • 2 tbsp whisky
  • 250g raspberries (about 2 cups)
  • 350ml double cream (thick cream, 1.5 cups)

Instructions

  1. Firstly, toast the oats. You can do this in a pan on the stovetop or in the oven. Put the oats in a dry pan or spread them out on a tray to go under the grill. There will be a nutty sort of smell when they’re ready. Keep checking them continuously so they don’t burn! Put in a bowl and set aside to cool.
  2. Crush the raspberries in a bowl and set aside, saving a few whole ones for a garnish.
  3. Whip the cream to stiff peaks. Add the whisky and the honey. Start with a smaller amount and you can always add more to taste.
  4. Mix the cooled oats through the cream, saving a little for garnish.
  5. Take the glasses (or bowl) and start to layer the raspberry and cream mixture, ending with cream on top.
  6. Sprinkle the rest of the oats over the top of the last layer of cream and add a few fresh raspberries for garnish.
  7. Eat it right away or put it in the fridge for later. The oats will soften a little if left in the fridge.


Note

  • PREP TIME : 25 minutes
  • TOTAL TIME : 25 minutes