Raspberry cranachanby Janet Swann |
| Preperation time: 15 mins Cooking time: 5 mins Serves: 4 |
| Recipe Ingredients |
| 1 tbsp clear honey; 15ml Glenmorangie Single Malt Whisky; 75g porridge oats; 284ml double cream, whipped; 225g raspberries. |
| Recipe Method |
| Lightly toast the porridge oats and leave to
cool. Stir the honey, whisky and toasted oats into the whipped cream. Spoon half the raspberries into the bases of 4 dessert glasses. Gently fold in half of the remaining raspberries into the cream mixture. Spoon on top of the raspberries, chill in the fridge for at least 30 minutes. Serve with the remaining raspberries on top. |
| More recipes: |
| Raspberry
Muffins Hazelnut meringues with blackberries Iced cranachan Sticky toffee pudding Walnut, rocket and orange salad |
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