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
(15 votes)
Cook: 25 Mins
Serves: 14
Price: 50p per serving
Nutritional Information
Each 76g serving contains
Energy
814kj
195kcal
814kj
195kcal
10%
Fat
14.2g
14.2g
Med
20%
20%
Saturates
8.7g
8.7g
Med
44%
44%
Sugars
7.1g
7.1g
Med
8%
8%
Salt
0.08g
0.08g
Low
1%
1%
of your reference intake.
Typical energy values per 100g:
1071kj/256kcal
Typical energy values per 100g:
1071kj/256kcal
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.