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Introduction & method

The Scottish dessert, cranachan, is frequently served at the end of a Burn's Supper. Originally it would have been made with crowdie, a kind of soft cheese, but cream is a good substitute.

Cranachan Recipe

Lightly toast the oats in a dry frying pan on low heat for 5-10 minutes. They should be a golden brown colour when done - be careful not to burn them! Remove from heat and allow to cool.

Set aside 2 whole raspberries per portion for decoration. Put the remainder into a blender with the honey and the whisky, and whizz into a puree. If you feel so inclined, you can then pass the puree through a fine sieve to remove the seeds.

Whip the cream into soft peaks. Fold in the raspberry puree - don't overmix it, you want streaks of red throughout the cream rather than making the whole thing a uniform pink.

Spoon the mixture into glasses, sprinkle toasted oats on the top along with a couple of raspberries. That's it!

The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of Cranachan on YouTube.


Ingredients & Info

 300 ml double (heavy) cream
 150 grams raspberries
 a handful of rolled oats
 2 tbsp honey
 2 tbsp whisky

US Customary/Imperial

Makes 4 portions
Prep time: 10 minutes.
Total time: 10 minutes.