Cranachan Recipe

4.50 from 6 votes

Delight in the traditional tastes of Scotland with Cranachan, featuring layers of fresh raspberries, fluffy homemade whipped cream, and a spirited Scottish whisky infusion.

Prep Time20

Soaking Oats1

Total Time1 20

Course: Dessert, Desserts

Cuisine: English, Scottish

Diet: Gluten Free, Vegetarian

Servings: servings

Calories: 659kcal

Author: Linda

Ingredients

For the Soaked Oats

1/3 cup steel cut oats
1/3 cup Scotch Whisky

For the Whipped Topping

2 cups heavy whipping cream
2 tablespoons honey
2 Tbsp Scotch Whisky

For the Raspberries

2 cups fresh raspberries
2 tsp granulated sugar
1 Tbsp honey
1 Tbsp Scotch Whisky

For Assembly

1/4 cup steel cut oats

Instructions

In a small skillet pan, toast ⅓ cup of the oats until they are slightly brown but not burned.
In a small bowl, combine the ⅓ cup toasted oats and ⅓ cup Scotch whisky, and mix together. Set in the fridge for at least 1 hour to soak.
Next, toast the remaining ¼ cup of oats until they are slightly browned, and set aside.
In a medium bowl, add the raspberries, and using a fork, crush them. Be sure not to over mash.
Add the sugar, honey, and Scotch whisky to the raspberries, mix well, and set aside.
Then, in a different bowl, using a handheld mixer, whip the heavy cream until it starts to thicken.
Then add the honey and Scotch whisky, and whip until stiff peaks form. Fold in the whiskey-soaked oats into the whipped cream.
Time to assemble the Cranachan. To start, fill the bottom of your glass with a layer of raspberries to coat the bottom. Next, add the whipped topping and sprinkle a generous amount of the toasted oats. Repeat these steps and top the glass with fresh raspberries.
Finally, serve and enjoy!

Video

Notes

For Cranachan, it's best to store the components separately in the refrigerator. The whipped cream and whisky-soaked oats can be kept for up to 2 days, while the fresh raspberries should be used within a day.

With the whisky added, and considering its lower freezing temperature, I do not recommend freezing this recipe.

Nutrition