Scottish Raspberry Cranachan
with Drambuie Honeyed Cream
Layers of airy Drambuie and honey cream, macerated raspberries and sweet crunchy caramelised oats. Scottish version of Eton Mess.
- TwistFor a dairy free alternative, simply use dairy free cream or yogurt.
- Prepare15 minutes.
- Cook25 minutes.
FOR THE OATY LAYER
- 60g oatbran
- 60g rolled oats
- 1 tbsp grapeseed oil or another flavourless oil
- 20g soft brown sugar
- 1 tbsp runny honey
- 1 tsp sea salt flakes
FOR THE RASPBERRY LAYER
- 450g Scottish raspberries
- 1½ tbsp caster sugar
- 1 tbsp orange juice
FOR THE DRAMBUIE HONEY CREAM LAYER
- 400ml double cream
- 50g runny honey
- 50ml Drambuie Whisky Liqueur
1. Preheat the oven to 150°C. Line a large baking tray with baking paper.
2. Add the oats, soft brown sugar, honey and sea salt to a bowl, stir to combine until all the oats are coated. Tip into the prepared tin and cook for 20-25 minutes stirring every so often, until golden. Set aside to cool.
3. Add the raspberries to a bowl with the orange juice and sugar and sit to macerate for 30 minutes. After 30 minutes blitz half the raspberries until smooth then pass through a sieve to remove the seeds.
4. Beat the cream to stiff peaks then carefully fold in the honey and Drambuie.
5. Divide the raspberry puree between 6 serving glasses. Divide 2/3 the macerated raspberries between each. Spoon the cream between each. 1 tbsp oat mixture on top and top with the remaining raspberries. You will have oat mix left over but keeps well in an air tight container for a couple of weeks to make again or scatter over ice cream or yogurt.