Originally made to celebrate the raspberry harvest, which occurs in August, cranachan was dubbed “the uncontested king of Scottish desserts” by The Guardian in 2020. The use of whisky in the whipped cream is optional but traditional. Pictured with our Glamis Shortbread and Fern Cakes.
Raspberry Cranachan
Makes approximately 12 (1½-ounce) servings
Ingredients
- ½ cup old-fashioned oats
- 18 ounces fresh raspberries
- ¾ cup cold heavy whipping cream
- 3 tablespoons honey
- 1 to 2 tablespoons Scotch whisky, optional
- Garnish: 12 fresh raspberries and honey
Instructions
- Preheat oven to 350°F.
- On a rimmed baking sheet, spread oats in an even layer.
- Bake oats until toasted, golden, and fragrant, 8 to 10 minutes. Let cool completely on baking sheet.
- In a small bowl, lightly mash raspberries with a fork.
- In a large bowl, beat together cream and honey at high speed with a mixer fitted with whisk attachment until medium peaks form, 3 to 4 minutes. Beat in whisky, if desired. Reserve 2 tablespoons toasted oats, and fold remaining oats into whipped cream.
- In 12 (1½-ounce) glasses, layer mashed raspberries with cream, beginning with raspberries and ending with cream. Serve immediately, or refrigerate and serve the same day.
- Just before serving, garnish with reserved oats and raspberries, and drizzle with honey, if desired.
