Go Back
Scottish Raspberry Cranachan

Scottish Raspberry Cranachan


  • 1/2 cup oats
  • 1 cup fresh raspberries
  • 2 tablespoons natural honey
  • 2 tablespoons Scottish Whiskey
  • 1 pint heavy cream
  • 1 tablespoon powdered sugar


  • Over a low flame, toast the oats in a heavy skillet. Stir consistently until slightly golden and you smell a nutty flavor, about 8 minutes. Don't cook over more than a medium-low flame, as the oats will burn.
  • In a stand mixer with the whisk attachment, whisk the heavy cream on medium-high speed until soft peaks form, then mix in the powdered sugar until combined. Gently fold in the honey and Scotch.
  • In individual serving dishes, or one large one, layer the heavy cream, then the raspberries, then the oats. Continue in that order until it reaches just below the top.