In the summer most people want light and refreshing desserts but there is something to be said about a late night garden party with a dessert that is both light and refreshing but with substance, and even better, a little booze 😉
Cranachan is a traditional Scottish dessert and is made up of a few simple ingredients with the addition of a good old Scottish whiskey. It is easy and quick to make and is always a winner with guests!
2 tablespoons medium oats
300g fresh raspberries
1 tablespoon of soft dark brown sugar
450ml whipping cream or double cream
4 tablespoons honey (and a little more to drizzle if you wish)
4 tablespoons whisky
Add the oatmeal and sugar to a large frying pan and toast slowly and gently until you can smell toasted and nutty oats. The oats do not brown very quickly so you need to go for smell on this one. Once they smell good, tip them onto a greaseproof baking sheet and allow to cool.
Puree (or mash through a sieve) half of the raspberries.
Whip the cream until you reach the stiff peaks stage and then fold in the honey, raspberry puree, 3/4 of the toasted oats and the whiskey but do not mix completely, allow the honey, puree and whiskey to ripple through the cream.
Place in glass tumblers and sprinkle with the remaining toasted oats to give a crunchy topping, top with the rest of the fresh whole raspberries and drizzle with any remaining left over honey.
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