Ingredients for Cranachan With Raspberries
- 1/2 cup rolled oats
- Scotch Whisky
- Heavy Whipping Cream
- Heather Honey
- 1 cup fresh raspberries
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How to Make Cranachan With Raspberries
- Toast the rolled oats: In a dry skillet over medium heat, toast 1/2 cup of rolled oats, stirring frequently, until lightly golden brown (about 5-7 minutes). Add 2 tablespoons of Scotch whisky during the last minute of toasting, stirring to combine.
- Allow the oats to cool completely. This will take about 10 minutes.
- In a large bowl, whisk together 1 cup of heavy cream, 2 tablespoons of honey, and 1 tablespoon of Scotch whisky until stiff peaks form.
- Gently fold the cooled, whisky-infused oats into the whipped cream.
- Layer the whipped cream mixture and raspberries in glasses or small serving dishes. Start with a layer of whipped cream, followed by raspberries, and repeat.
- Chill for at least 30 minutes before serving to allow the flavors to meld and the dessert to set.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
26g
Fat
68g
Carbs
6g
