appetite magazine
Cranachan
 
 
Serves: 4
Ingredients
  • 150g raspberries
  • 1 tbsp icing sugar
  • 4 tbsp medium porridge oats
  • (or 3 tbsp oats + 1 tbsp ground almonds)
  • 3 tbsp whisky
  • 1 tbsp lemon juice
  • 2 tbsp honey
  • 150ml double cream
Method
  1. Put the raspberries in a bowl, sprinkle with the icing sugar, toss gently and set aside.
  2. Spread the porridge oats (or combined oats/ground almonds) on a baking tray and place under the grill on a low heat to toast gently. Keep an eye and remove the moment it is gently browned. Set aside to cool.
  3. Put the whisky, lemon juice and honey in a bowl and stir to combine, add the cream and whisk into soft peaks.
  4. Fold in half the toasted oats. Layer in glasses with the raspberries and more oats, reserving enough raspberries and oats to garnish
Recipe by appetite magazine at https://www.appetitemag.co.uk/cranachan/