Cranachan
Steps
- Spread 2 tablespoons of medium oatmeal on a baking sheet. Toast under a hot broiler until fragrant and nutty, watching closely. Cool completely.
- Measure 300g of raspberries. Crush half and press through a sieve. Sweeten the purée with a little superfine sugar.
- Whip 350ml of heavy cream until softly set. Gently stir in 2 tablespoons of honey and 2 tablespoons of whisky.
- Fold in the cooled oatmeal. Layer the cream, remaining whole raspberries and raspberry purée in glasses. Chill briefly before serving.
