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Traditional Scottish Cranachan with Toasted Oats, Raspberries, Whisky and Heather Honey
The undisputed king of Scottish desserts: layers of nutty toasted pinhead oats, tart crushed fresh raspberries, and pillowy whipped double cream perfumed with Scotch single malt whisky and floral heather honey.
Prep
15 min
Cook
5 min
Total
20 min
Ingredients
servings
4
- Fresh wild or garden raspberries350 g
- Traditional rolled or pinhead oats60 g
- Heavy double cream300 ml
- Single malt Scotch whisky30 ml
- Scottish heather honey or floral honey40 g
- Powdered sugar for raspberries1 tbsp
Preparation Steps
1
Toast oats in a dry skillet over medium heat for 4-5 minutes, tossing constantly until fragrant and nutty golden. Cool completely.
2
Crush half the raspberries lightly with a fork and powdered sugar, reserving the rest whole. Whip heavy cream to soft, pillowy peaks. Gently fold in the Scotch whisky and heather honey.
3
Fold three-quarters of the cooled toasted oats into the whisky cream. Assemble in glasses by layering the whisky cream, crushed raspberry coulis, and whole berries. Finish with a scatter of crunchy oats and serve chilled.
Cooking Journal
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Nutrition Facts
per servingCalories
380
Protein
4.5g
Carbohydrates
32g
Fat
25g
Allergens
GlutenMilk
*estimated values per serving
Provenance & Public Domain Audit
Source: Traditional British & Celtic Gastronomic Archives / Public Domain Cookbooks (The National Archives & Historic UK Culinary Collections)
Legal status: Public Domain (Crown Copyright Expired / CC0-compatible) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
