SCOTTISH CRANACHAN
SCOTTISH CRANACHAN
Ingredients
- knob of butter
- 100g/3½oz light muscovado sugar
- 100g/3½oz jumbo oats
- 250g/9oz mascarpone
- 300ml/½ pint double cream
- 75ml/2½fl oz whisky
- 450g/1lb raspberries
Directions
- Put the butter
- sugar and oats in a saucepan and stir over a high heat for 4–5 minutes
- or until toasted and crunchy. Set aside to cool.
- Measure the mascarpone and cream into a bowl and whisk until soft peaks form when the whisk is removed from the bowl.
- Add the whisky
- 300g/10½oz raspberries and two-thirds of the cooled oats. Mix until combined
- but try to keep the raspberries fairly whole.
- Spoon into glasses and top with the remaining raspberries and crunchy oats.
