Difficulty: Easy.
A traditional Scottish desert, with fresh raspberries, oats, cream, honey and whisky. If you are looking for a fresh, quick, simple to make dessert for dinner with friends, family or any occasion, then Cranachan is a great choice.
As the ingredients in this desert are so fresh, it is best to make it a few hours or immediately before serving.
Cooks Notes
Oats
I have used gluten free jumbo oats for this recipe but standard rolled oats (either gluten free or not) are also suitable.
Raspberries
Fresh raspberries are preferable and if they are naturally really sweet, then there is no need to add any caster sugar.
Cream
Double cream is most suitable cream for Cranachan as it is a decadent desert and requires a thick cream.
Honey
Use runny honey not set honey as it folds into the cream well. Honey also adds a lovely flavour and sweetness to the dessert.
Whisky
As it is a Scottish dessert then use your favourite Scottish Whisky. If you don’t have any Scottish whisky then any other good whisky will be fine.
Tip: Do not over whisk the cream, you want to whisk the cream until you get soft peaks.
Cranachan
Equipment
- 1 Stand alone mixer or handheld whisk
- Scales
- 1 Measuring Jug
- 1 Spatula or spoon to fold ingredients into cream
- 2 Measuring spoons
- 4 Serving dishes or small glasses
- Bowl to measure ingredients
Ingredients
- 40 grams Jumbo Oats (Gluten free)
- 357 ml Double Cream
- 2 tbsp Honey
- 300 grams Raspberries
- 2 tsp Caster Sugar
- 2 tsp Whisky (optional)
Instructions
- Put the grill on a medium heat and toast the oats until they are a golden brown and smell nutty.
- Put a few raspberries aside for decoration, then crush the rest of the raspberries with a fork. If you want a smooth raspberry sauce then crush them through a sieve. Stir in the caster sugar to taste. The raspberries should still have a bit of a tang to them as this compliments the sweetness of the honey flavoured cream.
- Whisk the double cream until you get soft peaks, then fold in the honey and toasted oats, (leave a little of the oats aside to sprinkle on top of the desserts).
- Add the whisky to the double cream, folding in carefully, so you don't over whisk the cream. You can also vary the amount of whisky to your own personal taste, or leave out completely if you are making this dessert for children.
- Finally assemble the Cranachan in one larger serving dish, or in individual dishes. Start with a layer of the raspberry sauce, then a layer of the cream mixture, then raspberry sauce and a final layer of the cream mixture. Top the deserts with a few raspberries and a sprinkle of toasted oats. Serve immediately or refrigerate until serving.