May 30, 2014
Cranachan from Scotland
Makes 4 large portions
250ml double cream
80g caster sugar
200g raspberries
2 tbsp Scottish heather honey
A good glug of your favourite whisky
Add half the sugar to the oats and roast in your oven or under the grill until golden brown (making sure not to burn it) then leave to cool.
Add the rest of the sugar to the cream and whip to soft peak.
Add in the cooled oats and raspberries, reserving some of the raspberries and oats for garnish and add as much whisky as you dare, stir in the honey.
Gently fold all together and spoon into glasses.
Garnish the top with the rest of the fresh raspberries and oats. I also added shortbread biscuits. Enjoy!
