📝 About This Recipe
Often called 'The Unrivaled King of Scottish Desserts,' Cranachan is a celebration of the Highlands' finest seasonal bounties. This elegant dish marries the nutty, toasted crunch of steel-cut oats with velvety double cream, heather honey, and a bold splash of smoky Scotch whisky. Bursting with fresh raspberries, it is a sophisticated yet rustic treat that perfectly balances texture and sweetness.
🥗 Ingredients
The Toasted Oats
- 60 grams Steel-cut oats (pinhead oats) (high quality, coarse texture is essential)
- 1 tablespoon Demerara sugar (for a slight caramelized crunch)
The Whisky Cream
- 500 ml Double cream (chilled)
- 3 tablespoons Single malt Scotch whisky (preferably a Highland or Speyside variety)
- 3 tablespoons Heather honey (or a high-quality floral honey)
- 1/2 teaspoon Vanilla bean paste (optional, for depth)
The Fruit Layer
- 350 grams Fresh raspberries (divided into two portions)
- 1 teaspoon Caster sugar (to macerate the berries)
- 1/2 teaspoon Lemon juice (to brighten the fruit)
Garnish
- 1 tablespoon Extra heather honey (for drizzling)
- 4-6 pieces Fresh mint leaves (for a pop of color)
👨🍳 Instructions
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1
Place a heavy-bottomed frying pan over medium heat. Add the steel-cut oats and toast them dry, stirring constantly to prevent burning.
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2
Once the oats begin to smell nutty and turn a golden brown (about 4-5 minutes), sprinkle the Demerara sugar over them. Stir for another 60 seconds until the sugar melts and coats the oats slightly.
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3
Immediately remove the oats from the pan and spread them out on a baking sheet or plate to cool completely. This ensures they stay crunchy.
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4
Prepare the fruit by taking half of the raspberries (about 175g) and placing them in a small bowl. Add the caster sugar and lemon juice.
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5
Use a fork to lightly crush the raspberries into a rough purée. You want some chunks remaining for texture. Set the remaining whole berries aside.
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6
In a large, chilled mixing bowl, pour in the cold double cream. Begin whisking by hand or with an electric mixer on medium speed.
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7
Whisk until the cream just starts to thicken. At this point, slowly fold in the whisky, heather honey, and vanilla bean paste if using.
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8
Continue whisking until the cream reaches 'firm peaks.' Be careful not to over-whisk into butter; the cream should be thick enough to hold its shape but still look silky.
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9
Gently fold about two-thirds of the cooled, toasted oats into the whisky cream, saving the rest for the topping.
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10
To assemble, take 4 to 6 dessert glasses or glass jars. Place a spoonful of the crushed raspberry purée at the bottom of each glass.
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11
Top the purée with a generous layer of the whisky-oat cream, followed by a few whole raspberries.
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12
Repeat the layers once more, finishing with a final layer of cream.
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13
Sprinkle the remaining toasted oats over the top of each glass for a final textural contrast.
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14
Drizzle a small amount of extra heather honey over the oats and garnish with a single fresh raspberry and a mint leaf.
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15
Serve immediately to enjoy the maximum crunch of the oats, or chill for up to 30 minutes if you prefer the oats to soften slightly into the cream.
💡 Chef's Tips
Use 'Pinhead' or steel-cut oats rather than rolled oats for a superior, nutty crunch that won't turn mushy. Always toast your oats until they are fragrant; this step unlocks the deep cereal flavors essential to an authentic Cranachan. If you aren't a fan of strong whisky, use a honey-based whisky liqueur like Drambuie for a sweeter, milder profile. Watch your cream closely—double cream can turn from perfect peaks to over-whisked very quickly. Ensure the toasted oats are completely cold before adding them to the cream, otherwise they will melt the fat and ruin the texture.
🍽️ Serving Suggestions
Serve alongside a small glass of the same single malt whisky used in the recipe. Pair with traditional Scottish shortbread fingers for dipping into the cream. This makes a wonderful finale to a Burns Night supper or any celebratory Sunday roast. For a non-alcoholic version, replace the whisky with a tablespoon of orange juice and a touch more honey. A hot cup of Earl Grey tea provides a beautiful floral contrast to the rich cream and honey.