Scottish Cranachan
A recipe for Cranachan! This Scottish dessert is made with layers of crushed raspberries and whipped cream flavored with Scotch whisky, toasted pinhead oats, and honey.
Servings 2 Servings
Ingredients
- 5 tablespoons pinhead oats divided
- 1/4 cup Scotch whisky divided
- 1 cup whipping cream
- 1 cup fresh raspberries divided
- 1 teaspoon granulated sugar
- 2 tablespoons honey heather if possible, divided
Instructions
To prepare the oats:
- Place a large, dry skillet over medium heat.
- Add the oats and cook, constantly stirring, just until toasted and fragrant. Remove to a bowl and allow to cool.
- Place 3 tablespoons of the toasted oats in a small bowl, cover with 2 1/2 tablespoons of the whisky, cover, and allow to soak overnight.
- Cover the remaining oats and set aside to use for garnish.
To prepare the raspberries:
- In a medium bowl, add 3/4 of the raspberries (set a few aside to decorate the top) and gently mash to break up and release some of the juice.
- If needed, sweeten with granulated sugar, 1/2 tablespoon of the honey, and 1/2 tablespoon of the whisky. Set aside or refrigerate if not using right away.
To prepare the cream:
- In the bowl of a stand mixer fitted with a whisk attachment or a large bowl with a hand mixer, beat the whipping cream until soft peaks form.
- Beat in the remaining 1 1/2 tablespoons honey and 1 tablespoon whisky until stiff peaks form.
- Gently fold in the whisky-soaked oats from the night before.
To assemble:
- Place a spoonful of the raspberry mixture into the bottom of two serving glasses.
- Cover with a layer of the cream mixture and a small pinch of the set-aside toasted oats.
- Repeat with more raspberries followed by more cream, finishing with a layer of cream.
- Top with the remaining toasted oats and a couple of whole raspberries.
- Allow to chill, removing from the refrigerator about 20 minutes before serving and top with a final drizzle of additional honey.
- These are best within a few hours of being prepared.