Cranachan is a flavourful but not overpowering Scottish dessert with oats, cream raspberries and whisky. It has a very good balance between sweet, tart and savoury and it is an excellent way to use whisky in dessert, because the cream evens out the peaty-ness for those who don’t drink it much.
my version has one secret ingredient that takes it to a new level: Chambord
The raspberry liqueur takes a tipsy dessert to a boozy Cranachan specialty, and mixes very well with the whisky. It Also helps make the crushed raspberries come together like a sauce without having to sieve or reduce, so it saves a little time.
I fell in love with this dessert four years ago, and I hope you do too!
Boozy Cranachan (makes 4)
- 100g rolled oats
- 2 tsp cinnamon
- 250g Whipping cream
- 2tbsp whisky
- 200g raspberries
- 1tbsp Chambord or other raspberry liqueur
- 1 tsp honey (to drizzle)
In a frying pan on medium, toast the oats until just toasted (about 3 min)
Crush the raspberries with a fork, until you have a mix of crushed and partial raspberries
Whip the cream until stiffGently mix in whisky, Chambord and raspberries, making streaks of red and white
In a glass layer toasted oats and raspberry whipped cream in alternate layers
Drizzle with honey to add a little sweetness
I hope you like it as much as I did!