Cranachan

milk/cream berry dairy fruit dessert scottish condiment raspberry oat whiskey winter honey kidney friendly vegetarian pescatarian wheat/gluten-free peanut free tree nut free soy free kosher

Richard A. Jones

Serves 4

Source

Ingredients

1/3 cup pinhead or steel-cut oats

2 cups heavy cream

3 tbsp malt whisky or Drambuie

4 tbsp Scottish heather honey

4 oz fresh raspberries

Method

1. Heat a nonstick skillet over medium heat and add the oats. Toast for 3 to 4 minutes, stirring all the time, until the oats are beginning to turn golden. Transfer to a plate and cool.

2. Whisk the cream with the whisky and 2 tablespoons of the honey until soft peaks form.

3. Spoon the mixture into 4 dessert glasses. Cover and chill for 3 hours.

4. When ready to serve, sprinkle with the toasted oats and drizzle with the remaining honey. Top with raspberries and serve.