Scottish Cranachan Cups
A dessert that’s as rich in history as it is in flavor.
Serves: 4
Ingredients:
- 80 g rolled oats
- 300 g fresh or frozen raspberries, thawed if frozen
- 3 Tbsp runny honey, divided, plus extra to serve
- 300 ml fresh cream, well chilled
- 1 tsp vanilla extract
- 1 Tbsp Scotch whisky (optional)
- Fresh raspberries, to garnish
- Mint leaves, to garnish (optional)
How To Make Scottish Cranachan Cups
- Place the oats in a dry frying pan over medium heat. Toast for 4–5 minutes, stirring frequently, until golden and fragrant. Transfer to a plate and cool completely.
- Place two-thirds of the raspberries in a bowl with 1 tablespoon of the honey. Lightly crush with a fork, leaving some texture, then fold through the remaining whole raspberries.
- Whip the cream, remaining honey and vanilla to soft peaks. Fold in the whisky, if using, followed by two-thirds of the cooled toasted oats.
- Layer the raspberry mixture and oat cream into four serving glasses. Finish with the remaining toasted oats, fresh raspberries, a drizzle of honey and mint, if using.
- Serve immediately, or chill for no longer than 30 minutes before serving to keep the oats crisp.