Cranachan With Raspberries
photo by Tea Jenny
- Ready In:
- 55mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 2 tablespoons oatmeal
- 1 1⁄2 tablespoons Scotch whisky, DIVIDED
- 1 cup heavy whipping cream
- 1 teaspoon heather honey
- 1 lb raspberries
directions
- Toast oatmeal by putting in dry skillet over medium heat, add a couple dashes of whisky to oats, turning oats often until golden brown. This should take about 10 minutes.
- Remove from pan so that oatmeal cools faster.
- Whisk the cream together with honey and 1 tablespoon whisky, fold COOLED whisky infused oatmeal into whipped cream.
- Layer into glasses whipped cream and raspberries.
- Chill 30 minutes before serving.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I live in Scotland, and I have never had this dish before, when we go out for dinner it is often on the sweet menu, but I never tried it as I was usually stuffed full and didn't have a sweet. So I am very pleased that you posted it, I made it to the recipe and pinched some of DH's whisky. The smell when you toast the oatmeal reminds me of my grandmothers kitchen, old familiar smells. Oatmeal was used in lots of different dishes as people were poor and oatmeal was cheep. My gran would have a fit if she saw how indulgent this dish is, but I loved it. Thank you so much for posting, and allowing me to try one of my national dishes. Made for ZWT#6 2010.
RECIPE SUBMITTED BY
WiGal
Butternut, Wisconsin