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Ingredients
- A traditional Scottish dessert usually served on Burns' Night, cranachan or "crowdie cream" uses oatmeal and Scottish heather honey, rich amber in color and with a caramel flavor.
- 1/3 cup pinhead or steel-cut oats
- 2 cups heavy cream
- 3 tbsp malt whisky or Drambuie
- 4 tbsp Scottish heather honey
- 4 oz fresh raspberries
Preparation
Step 1
Raspberries or loganberries are the traditional fruits, but any soft fruit can be used. Likewise, Scottish pinhead oats are best here, but the similar steel-cut oats will work too. Serve with a dram of whisky and a piece of shortbread for extra authenticity.
Heat a nonstick skillet over medium heat and add the oats. Toast for 3 to 4 minutes, stirring all the time, until the oats are beginning to turn golden. Transfer to a plate and cool.
Whisk the cream with the whisky and 2 tablespoons of the honey until soft peaks form.
Spoon the mixture into 4 dessert glasses. Cover and chill for 3 hours.
When ready to serve, sprinkle with the toasted oats and drizzle with the remaining honey. Top with raspberries and serve.