Cranachan
An exquisite Scottish dessert of whipped double cream infused with malt whisky and heather honey, layered with toasted oats and fresh Scottish raspberries.
Ingredients
- • 200 g fresh raspberries
- • 150 g reduced-fat cream cheese
- • 150 ml light double cream alternative, (such as Elmlea)
- • 2 tbsp honey
- • 3 tbsp Scotch whisky
- • 2 tbsp oats
- • 1-2 tsp granulated sweetener or sugar
Preparation Steps
Reserve a few raspberries for garnish, and place the rest in a bowl. Sprinkle over the sweetener or sugar, cover and allow to macerate for 30 minutes.
Preheat the oven to 200°C. Scatter the oats evenly over a baking tray and place in the oven for around 10-15 minutes, until the oats are toasted and golden brown. Shake the tray halfway through to ensure even browning. Allow the oats to cool.
Place the cream cheese, double cream alternative, honey and whisky in a mixing bowl and use a whisk to lightly whip until it is well combined and forms soft peaks. This should only take a minute and you won't even need an electric whisk!
Fold in the cooled oats. Taste and add more whisky or honey if you like.
Lightly crush the raspberries, using a fork, leaving some chunks.
Now, layer your Cranachan into 4 individual glass bowls. Place a spoonful of raspberries in the bottom of each bowl. Top with half the cream mixture, spread the remaining crushed raspberries on top, then spoon the remaining cream mixture on top.
Decorate the top with the reserved whole raspberries.
Chill for 30 minutes before serving, garnished with a sprig of mint (optional).