It's super easy to whip up a classic Scottish cranachan. Hold back some of the crunchy oats and raspberries for a pretty topping, but don't hold back on the whisky!
Serves 8
Difficulty
Easy
Preparation Time
Less than 30 minutes
Cooking Time
Less than 10 minutes
Bob's Kitchen Recipe Card
Ingredients for 8 Servings
100g
Jumbo oats
250g
Mascarpone
300ml
Double cream
450g
Raspberries
75ml
Whisky
-
Knob of butter
Approximate Times
Preparation :
Less than 30 minutes
Cooking :
Less than 10 minutes
Method
Put the butter, sugar and oats in a saucepan and stir over a high heat for 4–5 minutes, or until toasted and crunchy. Set aside to cool.
Measure the mascarpone and cream into a bowl and whisk until soft peaks form when the whisk is removed from the bowl.
Add the whisky, 300g raspberries and two-thirds of the cooled oats. Mix until combined, but try to keep the raspberries fairly whole.
Spoon into glasses and top with the remaining raspberries and crunchy oats.
