raspberry cranaA Scottish favourite to go with another Scottish favourite venison.

Fresh Raspberry Cranachan

By Annette Woolcock Published: February 8, 2015

  • Yield: 2 Servings
  • Prep: 15 mins
  • Cook: 5 mins
  • Ready In: 2 hrs 20 mins

A Scottish favourite to go with another Scottish favourite venison.

Ingredients

Instructions

  1. Toss the raspberries in a bowl with the whisky and a sprinkling of brown sugar. Set aside to marinate, overnight if possible if not at least 2 hours.
  2. Whip the cream with one teaspoon of the honey until stiff. Combine the remaining sugar with the oats, mix well and toast on baking paper in the oven until lightly browned about 5 minutes. Oven setting 140°C / Mark 1
  3. Place a layer of raspberries in the bottom of a large wine or sundae glass, add a layer of whipped cream, then another layer of raspberries and so on until the glass is almost full.
  4. Sprinkle toasted oats on top, drizzle with a little honey and serve.
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