CRANAChaN
Cranachan is a wonderful way to celebrate the first raspberries of summer, and super easy to make too!
You will need:
2 tablespoons rolled or porridge oats
300g fresh raspberries
a little caster sugar (if necessary)
350ml double cream
2 tablespoons honey
2-3 tbsp whisky to taste (optional)
How to make:
To toast the oats, spread out in a large dry frying pan and heat until they smell rich and nutty. Set aside to cool.
Make a raspberry purée by crushing half the fruit and pushing through a sieve. You can add a little caster sugar to sweeten to taste depending on how naturally sweet (or not!) your raspberries are.
Whisk the double cream until just set, and gently stir in the honey and whisky (if using) to taste, and then stir in the oats reserving some to garnish.
Alternate layers of the cream with the remaining whole raspberries and purée in serving dishes. Allow to chill slightly before eating. Enjoy!
