Raspberry Cranachan

Raspberry Cranachan

    • 40g rolled oats
    • 25g caster sugar
    • 200g fresh raspberries
    • 30ml malt whisky
    • 300ml cream, lightly whipped
    • 50g honey

Serves 4


In a non stick frying pan, lightly toast the oats for 2/3 minutes, then add the sugar and stir to caramelise. Turn out onto baking parchment to cool. In a bowl, crush half of the raspberries with a fork, add 10ml whisky and remaining raspberries to toss. (retain 12 for garnish) Add the remaining whisky to the cream, then add the honey and oats and carefully fold in together. Layer the cream and raspberry mix in a nice glass. Top with 3 raspberries for garnish and finish with dusting of oats and final drizzle of honey. Enjoy!

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