Cranachan
HB-6669 · Hand-built original · British
Toasted jumbo oats sweetened with muscovado sugar are folded through whisky-spiked whipped mascarpone and cream with fresh raspberries. The cranachan is spooned into glasses and topped with the reserved crunchy oats and berries.
BritishDesserts40 minMakes 8VegetarianGluten-freeEgg-freeLow-SodiumHigh Fiber
Main ingredient: butter
Servings:8quantities adjust to match
Ingredients
- knob of butter
- 3½oz light muscovado sugar
- 3½oz jumbo oats
- 9oz mascarpone
- ½ pint double cream
- 2½fl oz whisky
- 1lb raspberries
Method
- Stir the knob of butter, light muscovado sugar and jumbo oats in a saucepan over high heat for 4 to 5 minutes, until the oats are toasted and crunchy, then set them aside to cool.
- Whisk the mascarpone and double cream together in a bowl until the mixture holds soft peaks.
- Fold the whisky, 10½ oz of the raspberries and two-thirds of the cooled oats through the cream, keeping the raspberries as whole as you can.
- Spoon the cranachan into glasses and finish each one with the remaining raspberries and a scattering of the reserved crunchy oats.
Prep: 30 min · Cook: 10 min
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).