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Channel Island raspberry and cream cranachan
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This is a remarkable raspberry Cranachan recipe from Shaun Rankin. Infused with the flavours of honey, raspberry, cream and even whisky, these dainty summer desserts are sure to impress. A very elegant take on the classic Scottish dish.
First published in 2015
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Ingredients
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Imperial
- 60g of oatmeal
- 200g of raspberries
- 1 tbsp of icing sugar
- black pepper, freshly ground, to taste
- 600ml of double cream
- 1/2 vanilla pod
- 4 tbsp of clear runny honey
- 3 tbsp of malt whisky
SAVE RECIPE
Equipment
- 6 glass ramekins
Method
1
Lightly toast the oatmeal in a dry frying pan over a medium heat until it turns golden brown - keep the oatmeal moving to prevent from burning. Remove from the pan and allow to cool
- 60g of oatmeal
2
Place 100g of raspberries in a food processor along with the icing sugar and cracked black pepper and blend to a smooth purée. Set aside
- 100g of raspberries
- 1 tbsp of icing sugar
- black pepper
3
In a large bowl whisk the cream until it reaches soft peak consistency. Scrape out the contents of the vanilla pod and fold into the cream before folding in the honey and malt whisky
- 600ml of double cream
- 1/2 vanilla pod
- 4 tbsp of clear runny honey
- 3 tbsp of malt whisky
4
Set aside 2 tablespoons of toasted oatmeal to garnish and add the rest of the oatmeal to the cream, folding in well
5
To serve, fold the raspberry purée into the cream mixture until you have a ripple effect. Spoon some of the raspberries into the bottom of the glasses then add the cream mixture. Top with more raspberries and finish with a sprinkling of toasted oatmeal
- 100g of raspberries
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