A traditional Scottish dessert.
- 1/2 cup old-fashioned rolled oats
- 2 Tablespoons single malt whiskey, scotch preferred
- 2 cups fresh raspberries
- 2 Tablespoons honey + a little extra for drizzling
Toast oats in a small frying pan over medium-low heat until golden brown. Watch closely as they can burn easily. Transfer to a small dish and allow to cool completely.
Whip cream until if forms soft peaks. Fold in honey and whiskey by hand.
In 4 glasses layer the raspberries, whipped cream and toasted oatmeal. Top it off with a few raspberries and oatmeal. Drizzle on a thin stream of honey. Crushing a few of the raspberries used in the layers makes for a nice effect.
This can be served right away or left in the refrigerator for several hours. If you have any leftover honey-whiskey cream it’s great the next day in coffee!
Read the full Cranachan post here.