raspberry cranachan

By foodiva

Ingredients

• 300 ml (10 fl oz) fresh double cream
• 3 tbsp heather Honey
• 2 tbsp generous of whisky
• 50 g (2 oz) toasted oatmeal
• 350 g (12 oz) punnets of raspberries

Details

Servings 4
Preparation time 20mins
Cooking time 20mins
Adapted from gillianskitchen.com

Preparation

Step 1

Instructions

Lightly toast the oatmeal in a saucepan on in the oven on a baking sheet for a few minutes. Set aside and leave to cool.

Whip the cream until it begins to thicken, then whisk in the honey and whisky until soft peaks form.

Fold in three quarters of the raspberries and most of the toasted oatmeal.

Spoon the mixture into a nice glass bowl or individual serving dishes.

Finish off by topping the cream with the reserved raspberries and oatmeal and serve immediately.