Cranachan with Raspberry Sauce

A traditional Scottish dessert featuring layers of whisked cream, whisky, fresh raspberries, and toasted oatmeal with a zesty raspberry sauce.

Vegetarian Dessert Scottish Raspberries Whisky

Estimated Nutrition

Calories

635.6

kcal / serving

2542.4 kcal total

Carbs

56.1g

per serving

224.5 g total

Fat

41.1g

per serving

164.2 g total

Protein

6.2g

per serving

24.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Icing Sugar

tbsp

Icing Sugar

for sauce

Dairy

300

Double Cream

Fruits

450

Raspberries

some reserved for garnish

150

Raspberries

for sauce

0.5

piece

Lemon

juice only

GrainsCereals

Oatmeal

pinhead

Liquids

tbsp

Whisky

NutsSeeds

sprig

Mint

fresh, for garnish

Method

Preheat the grill to a medium heat.

Toast the oatmeal on a baking tray until light brown and set aside to cool.

Whisk the cream, whisky, and icing sugar in a bowl until soft peaks form.

Place four 6cm deep chefs' rings on plates and spoon in 1cm of cream mixture.

Create layers of raspberries and cream until the rings are full.

Smooth the final cream layer with a palette knife.

Dust the tops with toasted oatmeal and carefully remove the rings.

Blend raspberries, lemon juice, and icing sugar then sieve into a bowl.

Garnish with raspberries and mint and serve with the sauce poured around.