Recipes
Recipes

Cranachan for a crowd

This dessert (for grown-ups only) is pure poetry. Shortbread crumbs and a tot of whisky add extra Scottish flavour

This dessert (for grown-ups only) is pure poetry. Shortbread crumbs and a tot of whisky add extra Scottish flavour

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(15 votes)
Cooking Time

Cook: 25 Mins

Cooking Time

Serves: 14

Cooking Time

Price: 50p per serving

Nutritional Information

Each 76g serving contains

Energy
814kj
195kcal
10%
Fat
14.2g
Med
20%
Saturates
8.7g
Med
44%
Sugars
7.1g
Med
8%
Salt
0.08g
Low
1%
of your reference intake.
Typical energy values per 100g:
1071kJ/257kcal

Ingredients

50g jumbo oats

100g shortbread fingers

350g frozen raspberries

2tbsp honey

300ml double cream

300ml reduced-fat crème fraîche

2tbsp icing sugar

3tbsp whisky

125g fresh raspberries

Mint sprigs, to decorate

Method

1
In a dry, large frying pan toast the oats for 2-3 mins, stirring, until they turn golden. Set aside to cool for 3-4 mins.
2
Using a food processor, blitz the shortbread into crumbs – or put them in a sealable bag and bash them with a rolling pin. Stir together with the oats. Set aside.
3
Purée half the frozen raspberries in the food processor with the honey and stir into the remaining whole frozen berries. Leave to thaw completely.
4
Whip the double cream until it forms sti peaks. Gently fold in the crème fraîche, icing sugar and the whisky until the mixture is smooth.
5
In a large trifle dish, layer the puréed raspberry mixture, cream and crumbs. Finish with cream and the last of the oat crumb, then scatter over the fresh raspberries. Chill until needed. Top with mint springs before serving.

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