Serve this super easy, delicious Scottish dessert made with cream, oats, raspberries, whisky and honey at your next Burns Night supper! The cream in Scotland, known as double cream, is richer in taste and texture than close, but not the same heavy cream available in the U.S. due to it’s higher fat content. We’ve added a touch of Mascarpone to our whipped cream to bump up the richness and make it closer tasting to the Scottish original. For this recipe only Scotch whisky will do! We recommend The Classic Laddie from Bruichladdich, which is smooth and warming with toffee, malt, vanilla, oak, and caramel notes. Don’t forget to pour an extra dram for toasting!
2cups12 oz fresh raspberries (can use frozen when not in season)
½cupSteel Cut Oatsalso called pinhead oats, soaked in whisky overnight
¼cupBruichladdich Classic Laddie Scotch Whisky
1 1/2cupsof heavy whipping cream
Chill Your Cream Bowl and Whisk: Place the beaters and bowl of your mixer in the fridge or freezer to cool. If whisking by hand, simply chill your whisk.
Mash the raspberries: In a small bowl, crush the raspberries with a fork until you get a chunky puree leaving pieces of raspberry remaining. Add honey or confectioners sugar to sweeten. Add more to taste if you like. Set aside.
Toast the Oats: Preheat the oven to 350 F (175 C) and spread the oats out in a thin layer on a small baking sheet. Bake for 10 minutes or until fragrant and they’ve become light nutty light brown color. Remove from the oven and allow to cool.
Whisk the cream: When your bowl and beaters are well chilled, add the heavy cream to the bowl. Whisk until the cream on medium-high speed until just starting to thicken. Turn off the mixer. Scrape down the sides of the bowl then add the mascarpone (optional), scotch whisky and honey. Whip until completely incorporated and the cream holds soft peaks.
Assembling the Cranachan: In a small jar, a tall glass or parfait dish starts to layer the ingredients. First, place some fresh raspberries in the glass. Top with whipped cream, the toasted oats and the raspberry puree. Repeat until your jar or glass is full. To serve, top with a final dollop of cream, sprinkle with toasted oats and then garnish the top with a few fresh raspberries to finish. Put it in the refrigerator to cool or serve immediately.
Alternate Method: Lay the dessert ingredients out on a table individually and allow guests to assemble their own how they please.
Serving the Cranachan: Serve along with shortbread and a dram of whisky or two. Enjoy!