Sharing a quick an easy recipe for Cranachan, the perfect Father’s Day (and summer) dessert!
This traditional Scottish recipe is very adaptable, I have used it to fill a meringue roulade, but generally it is served in individual portions. You could also layer it in a large bowl to make a trifle or to fill a pavlova or even substitute a liqueur for the whisky. Feel free to adjust the recipe to your taste.
50g oats, lightly toasted in a frying pan and cooled
350ml double cream
3 Tablespoons whisky (or to taste)
3 Tablespoons runny honey (or to taste)
Optional, meringue base, pavlova shell, or meringue nests
Whip the double cream to soft peaks, add the whisky and honey, and continue whipping until thickened. Add 3/4 of the oats, reserving the rest for decoration, and stir. Mash the raspberries with a fork to break them up slightly, reserving a few whole raspberries for decoration, and fold into the cream and oats. Spoon the mixture into 4-6 small glasses, top with the reserved oats, raspberries, and a drizzle of honey and refrigerate before serving.
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