Cranachan (Scottish soft fruit brose)

Total Time
Prep 0 mins
Cook 1 hr

This recipe combines traditional Scottish produce to good effect, creating a mouthwatering desert that is a delightful treat whenever fresh soft fruit is in season. Although this elegant desert is popular across Scotland, it is consumed in enormous quantities in the Loch Ness area and in the Northeast of Scotland where huge, fat, juicy raspberries abound in late summer.

Ingredients Nutrition


  1. Toast the oatmeal under a broiler, turning occasionally with a spoon or spatula, until it is golden brown.
  2. Allow the oatmeal to cool.
  3. Whip the cream until it is very stiff and then mix in the honey, whisky and oatmeal.
  4. Layer the raspberries with the cream mixture in four tall glasses, cover with Kling or Saran wrap and refrigerate.
  5. Allow to come to room temperature for 30 minutes before serving and then decorate with a few raspberries.
Most Helpful

I made this last night with raspberries, and loved it. I have to admit thought that I was out of whiskey so I used cognac. I can't wait to make it again, but with whiskey.

Maiya March 14, 2004

i made this recipe and was very happy with the over all finish my one point would be no licking out the cream bowl after mixing the cream as the oatmeal gets stuck in your teeth !!!! the freinds who i cooked it for where very impressed . it was easy to do and kept well in the fridge , as i did it first thing in the morning .

tarn redfearn March 07, 2004

I tried this dessert at a Scotch tasting/book reading at one of our local bistros and thought it was so delicious and unusual I had to find a recipe! The dessert is very light, not too sweet, beautiful to serve, easy to make, and a mixture of blueberries, strawberries, raspberries, blackberries may be used, all to good effect. I don't know how much "2 oz." of oatmeal is, so I just guessed it was about 2/3 cup. Be careful not to burn the oatmeal while toasting. This can be served in wine glasses or brandy snifters. Or, we just left in a covered bowl and ate all week, sometimes for breakfast! I was pleasantly surprised at how long it kept. We used a single malt scotch, and the result was absolutely delicious. I would not be fooled by the calorie count, however; if 102 calories per serving seems too good to be true, it is because it apparently doesn't include the heavy whipping cream or the scotch whiskey! Try this after a lovely poached salmon with cream-leek sauce dinner, with a reading of Thomas Fox Averill's "The Slow Air of Ewan McPherson," to get the full Scottish effect.

CAFrogley August 29, 2003