Sarah Nelson's Cracking Cranachan
Ingredients
2 tbsp oatmeal
300g raspberries
Caster sugar to taste
300ml double cream
2 tbsp honey
2 tbsp whisky
3 tbsp Grasmere Gingerbread® crumbs
Preparation
- Toast the oatmeal by spreading it on a baking sheet until it has a light nutty smell and slightly browns, then leave to cool.
- Crush half the raspberries, then mix in the caster sugar to taste.
- Whisk the double cream until lightly whipped, then stir in the honey and whisky.
- Stir the oatmeal and Grasmere Gingerbread® crumbs into the cream mixture and lightly whisk until firm.
- Alternate layers of the cream with the whole raspberries and puree into serving dishes.
- Allow to chill slightly before serving, then sprinkle with additional gingerbread crumbs.