|I used red and golden raspberries, along with tayberries|
Raspberry and Honey Cranachan
Source: River Cottage Every Day
50 grams rolled oats
2 tablespoons whisky
250 ml double or whipping cream
2 tablespoons honey
250 grams raspberries
- Warm a small frying pan over low heat. Add rolled oats and stir until they are golden and toasted. Watch carefully as they burn easily. Transfer to a plate to cool.
- Stir the whisky and cream together and whisk until it holds soft peaks. Lightly crush a few of the raspberries so their juices run. I didn't crush them enough, so my cream was pale and full of whole berries. Not as pretty, but tasty. Fold all the raspberries, honey and oats into the cream, spoon into small glasses or bowls and serve immediately.