Cranachan Recipe
This simple, no-cook dessert is best made with the ripest summer raspberries, local honey, and freshly toasted oats. A touch of whisky brings depth, but you swap in a little almond extract for a family-friendly version. This is a dish you’ll want to eat all of the night you make it as leftovers don’t store well.
Servings: 4 servings
Ingredients
- ¼ cup old-fashioned rolled oats
- 1 ½ cups fresh raspberries
- 2 tablespoons runny honey (plus more to serve)
- 1 ½ cups heavy cream
- 1 to 2 tablespoons whisky (optional)
Instructions
- Warm a dry skillet over medium heat. Add the oats and toast, stirring frequently, until golden brown and fragrant, about 5 to 7 minutes. Set aside to cool.
- In a separate bowl, mash the raspberries with honey until they just begin to lose their form, then set them aside.
- Then, pour the cream and whisky into a bowl, and beat until soft peaks form. Fold in the toasted oats, reserving a tablespoon for decoration.
- To assemble, layer the cream and raspberries into individual glasses, then top with oats. Serve right away.
