US
UK Cranachan
Delight in the traditional flavors of Cranachan, a classic Scottish dessert reimagined. This indulgent treat layers whisky-infused whipped cream, fresh raspberries, honey, and toasted oats for a harmonious blend of sweet and nutty flavors. Served with Walker's Shortbread Fingers, it’s the perfect balance of creamy, fruity, and crunchy—a decadent single-serving dessert with a touch of Scotland’s charm.
Ingredients
2 tablespoons rolled oats
1/4 cup heavy whipping cream
1 tablespoon Scottish whisky (optional)
1 tablespoon honey
1/4 cup fresh raspberries
Walker's Shortbread Fingers
Method
Toast the Oats:
Preheat your oven to 350°F (175°C). Spread the oats evenly on a baking sheet lined with parchment paper. Toast them in the oven for about 5 minutes, or until they turn golden brown and emit a nutty aroma. Keep a close eye to prevent burning. Once done, remove from the oven and let them cool.
Prepare the Raspberry Sauce:
Mash half of the raspberries through a sieve to extract the juice, discarding the seeds. Sweeten the resulting puree with a bit of honey if desired. Set aside the remaining whole raspberries for layering.
Whip the Cream:
In a mixing bowl, whisk the heavy cream until it begins to form soft peaks. Be cautious not to over-whip. Gently fold in the whisky and honey, adjusting to taste. Once combined, fold in the cooled toasted oats, reserving a small amount for garnish.
Assemble the Cranachan:
In a serving glass, layer the whisky-infused cream mixture with the raspberry puree and whole raspberries. Start with a layer of cream, followed by raspberry puree, and repeat until all components are used, ending with a layer of cream.
Garnish and Serve:
Top the final layer with the reserved toasted oats and a few whole raspberries. Serve the cranachan immediately, accompanied by Walker's Shortbread Fingers on the side.
