Traditional Scottish cranachan recipe

1. 1

   To toast the oatmeal, spread out on a baking sheet and grill until it smells rich and nutty.

2. 2

   Use your sense of smell to tell you when nutty enough.

3. 3

   Keep a close eye on your oatmeal to make sure it doesn't burn.

4. 4

   Make a raspberry puree by crushing half the fruit and sieving.

5. 5

   Sweeten to taste with a little caster sugar.

6. 6

   Whisk the Double Cream until just set, stir in the honey and whisky, trying not to overwhip the cream.

7. 7

   Taste and add more of either if you feel the need.

8. 8

   There should be a sweet hint from the honey and a kick from the whisky.

9. 9

   Stir in the oatmeal and whisk lightly until the mixture is just firm.

10. 10

    Alternate the cream and some of the remaining whole raspberries and raspberry puree into a glass.

11. 11

    Allow to chill.

12. 12

    Garnish with whole fresh raspberries and mint leaves and serve.

* Per serving · 4 servings · Values may vary.