Traditional Scottish Cranachan
A quick Scottish cranachan, prepared in 15 minutes, combines toasted oats, fresh raspberries, rich cream, and a hint of whisky for a traditional festive dessert.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Heat a large skillet over medium-high heat. Toast 1/4 cup steel-cut oats for 3 minutes, stirring constantly, until lightly colored and nutty; remove immediately.
-
Reserve 1/4 cup raspberries for garnish. Puree the remaining 1 1/4 cup raspberries by pulsing in a food processor or crushing with a fork.
-
Whisk 2 cups heavy cream with 3 tablespoons whisky until firm peaks develop.
-
Fold 1 tablespoon honey (if desired) and the toasted oats into the cream mixture.
-
Layer the cream mixture and raspberry puree into a glass bowl or individual serving glasses, starting and ending with cream.
-
Cover the dessert and chill for at least 1 hour.
-
Serve chilled, garnished with reserved raspberries, optional extra honey, and shortbread.