Ingredients

• 85g/3oz pinhead oatmeal
• 300ml/10½fl oz double cream
• 3 tbsp whisky
• 50g/2oz icing sugar
• 450g/1lb raspberries
• 150g/5oz raspberries
• ½ lemon
• juice only
• 2 tbsp icing sugar
• sprig fresh mint
• to garnish

Directions

• Preheat the grill to a medium heat.
• For the cranachan
• place the oatmeal onto a baking tray and place under the grill to lightly toast. Take care not to burn it. Remove from the heat and set aside to cool.
• Meanwhile
• place the cream into a bowl
• add the whisky and icing sugar and whisk until it forms soft peaks when the whisk is removed.
• Place four 6cm/3½in deep chefs' rings onto four plates. Spoon a little of the cream mixture into each ring to about 1cm/½in depth. Smooth down the top of the cream in the ring with a spoon to ensure a clean edge.
• Layer some raspberries over each layer of cream
• then repeat a layer of cream.
• Repeat with a layer of raspberries followed by a layer of cream
• until the ring is full. Be sure to finish with a layer of cream
• smoothing the top over with a palette knife.
• Dust the top and bottom of the filled rings with the toasted oatmeal
• then place each ring into the centre of a serving plate. Carefully remove the chefs' ring from each cranachan
• using a mini-blowtorch to heat and loosen the rings first if necessary.
• For the raspberry sauce
• place the raspberries
• lemon juice and icing sugar into a food processor and blend until smooth. Pass the sauce through a sieve into a bowl.
• To serve
• top each cranachan with a couple of raspberries and a sprig of mint and spoon the raspberry sauce around the edge.