Cranachan With Raspberries Recipes

Steps:

• First, make the crunchy oats. Heat oven to 180C/fan 160C/gas 4. Melt the butter and honey in a large saucepan, then stir in the other ingredients until everything is well coated. Spread out on a baking sheet, then bake for 20 mins until crisp. Cool, crumble into pieces, then set aside. Can be stored in an airtight container for up to 3 days.
• For the whisky cream, beat both pots of double cream with the mascarpone, icing sugar and whisky until it is smooth and holds soft peaks. In a separate bowl, stir a couple tbsps icing sugar into the raspberries to taste.
• To assemble, spoon some raspberries in the bottom of a glass bowl, followed by a layer of cream and a layer of oats. Repeat 2-3 times, depending on your bowl size, saving the final layer of oats to scatter over before serving with a dusting of icing sugar.

Steps:

• To toast the oatmeal, spread it out on a baking sheet and grill until it smells rich and nutty. It will not darken quickly, so use your sense of smell to tell you when it is nutty enough. Cool the oatmeal.
• Make a raspberry purée by crushing half the fruit and sieving. Sweeten this to taste with a little caster sugar. Whisk the double cream until just set, and stir in the honey and whisky, trying not to over-whip the cream. Taste the mix and add more of either if you feel the need.
• Stir in the oatmeal and whisk lightly until the mixture is just firm. Alternate layers of the cream with the remaining whole raspberries and purée in 4 serving dishes. Allow to chill slightly before eating.

Steps:

• Toast oatmeal by putting in dry skillet over medium heat, add a couple dashes of whisky to oats, turning oats often until golden brown. This should take about 10 minutes.
• Remove from pan so that oatmeal cools faster.
• Whisk the cream together with honey and 1 tablespoon whisky, fold COOLED whisky infused oatmeal into whipped cream.
• Layer into glasses whipped cream and raspberries.
• Chill 30 minutes before serving.

Steps:

• Preheat the grill/broiler to high.
• Spread the cereal in a shallow pan and place under the heat for 3-4 minutes, stirring regularly.
• Set aside to cool.
• When cold fold into the yogurt, then, gently fold in 1 cup of the raspberries, being careful not to crush them too much.
• Spoon into four serving dishes or glasses and top with the remaining berries.
• Serve immediately.

Steps:

• 1. Heat a nonstick skillet over medium heat and add the oats. Toast for 3 to 4 minutes, stirring all the time, until the oats are beginning to turn golden. Transfer to a plate and cool.
• 2. Whisk the cream with the whisky and 2 tablespoons of the honey until soft peaks form.
• 3. Spoon the mixture into 4 dessert glasses. Cover and chill for 3 hours.
• 4. When ready to serve, sprinkle with the toasted oats and drizzle with the remaining honey. Top with raspberries and serve.