This is my take on a classic Scottish dessert, cranachan. It’s very quick and easy to pull together with no cooking involved but tastes like you’ve spent an hour slaving over it in the kitchen.
Cranachan is usually topped with toasted oatmeal, often mixed with brown sugar. In my cheat version I substitute the oatmeal for crushed Hobnobs. Be sure to use a reasonably good whisky as the flavour comes through in the cream.
1 bag of frozen raspberries
2 tbsp icing sugar
300ml double cream
Scotch whisky (amount to taste)
- Put the raspberries in a bowl with the icing sugar and leave to defrost.
- Once defrosted, taste the raspberries to see if any more icing sugar is needed. They should have a slight sweetness but still be tart.
- In a bowl, whisk the cream to a soft whip then add the whisky and gently stir in (don’t whip or stir too vigorously as the alcohol will cause the cream to stiffen up and become over-whipped). Taste to see if you need to add more – make it as boozy as you like or leave out the booze for children.
- Crush the Hobnobs. You want it quite fine but it doesn’t matter if you have some pieces bigger than others. The rough texture works well.
- Divide the raspberries between four glasses, spoon some cream over each and sprinkle on the crushed Hobnobs.
- Serve and listen for the ‘mmmmms’.