Raspberry cranachan

Serves: 4

Preparation: 15 minutes, plus 15 minutes cooling

Cooking: About 5 minutes

Ingredients:

  • ¾ cup (75g) medium oatmeal
  • 150ml whipping cream
  • ⅔ cup (160g) fromage frais or Greek-style yoghurt
  • 2 tablespoons honey
  • 2 tablespoons whisky
  • 400g raspberries
  • 400g raspberries

Method:

  1. Preheat the grill to high.
  2. Line the rack of the grill pan with foil and spread the oats over the foil.
  3. Toast under the grill for about 3 minutes, stirring once or twice, until the oats are golden.
  4. Set aside to cool for about 15 minutes.
  5. Roughly chop the oats or transfer to a food processor and blitz until roughly chopped.
  6. Put the cream and fromage frais or yoghurt in a bowl and whip together until thick.
  7. Stir in the honey and whisky, then fold in half of the toasted oats.
  8. Reserve a few raspberries for the decoration.
  9. Layer the remaining raspberries with the cream mixture in 4 glass serving dishes, starting with raspberries and ending with a layer of the cream mixture.
  10. Decorate each dessert with a sprinkling of the remaining toasted oats and the reserved raspberries.
  11. Serve immediately (or keep in the refrigerator for up to 1 hour before serving).

 This article first appeared in Reader’s Digest. For more of what you love from the world’s best-loved magazine, here’s our best subscription offer.