Scottish Raspberry Cranachan
with Drambuie Honeyed Cream

-divider-

Layers of airy Drambuie and honey cream, macerated raspberries and sweet crunchy caramelised oats. Scottish version of Eton Mess.

  • Serves
    6
  • Twist
    For a dairy free alternative, simply use dairy free cream or yogurt.
  • Prepare
    15 minutes.
  • Cook
    25 minutes.

INGREDIENTS

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 Honeyed Liqueur

 

DIRECTIONS

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.

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