Cranachan Cream
- 60 g (2½ oz) caster sugar
- 60 g (2½ oz) pinhead and medium oatmeal
- 100 ml (3 ½ fl oz) whipping cream
- 1 tbs whisky
- 250 ml Greek yoghurt
- 2 tbs fresh raspberries
- 2 tbs heather honey
Method
- Heat the sugar in 2 tablespoons of water until it goes golden and stir in the oatmeal, making sure it all gets covered. Spoon into a shallow dish and leave to cool.
- Whip the cream and gently fold in the whisky and the Greek yoghurt and some of the raspberries.
- Spoon into 6 small glasses. Top with a few raspberries and a sprinkling of the candied oats and drizzle with the honey. The six mini-servings are perfect for parties. Alternatively, will serve two as an indulgent dessert.
