Cranachan is a traditional Scottish dessert and we are fortunate that our Scottish coordinators are willing to share their favorite recipe with us.
Nowadays, Cranachan is typically made from a mixture of whipped cream, honey (we prefer heather honey), and fresh raspberries, with toasted oats soaked overnight in a little whisky.
Serves 4
2/3 cup pinhead or steel-cut oats
1 ¼ cups double (or whipping) cream
4 Tablespoons (35 ml) of Scottish whisky (Is there really any other kind?)
4 Tablespoons heather honey
1 pint fresh raspberries
Toast oats in a cast iron skillet over medium heat, stirring frequently, until it smalls nutty and is golden brown. Be careful; it burns easily.
Soak the toasted oats in the whisky overnight – this isn’t absolutely necessary but we think it is worth the extra step.
Whip the cream and fold in the heather honey and a little more whisky if you’d like.
Layer the cream mixture, oat and raspberries in a serving glass.
The volume of whisky used may be adjusted to personal taste, but it should be a subtle hint rather than a strong flavor.