Cranachan

 A scrumptious dessert with the simplest ingredients from Elaine Corbett.

I first had this in Broughtyferry watching dolphins in the Tay and was totally beguiled! Use as much or as little as you like, but it will be a guaranteed hit!

Ingredients

Oatmeal
Flaked almonds
Double cream
Scottish raspberries
Whisky
Honey to taste

Method
Toast the oats and almonds in a dry pan until lightly brown.
Whisk the cream with two tablespoons of your favourite whisky and add sugar if liked.
Pass half of the raspberries through a sieve with the bowl of a ladle.
Sweeten to taste.

Now for the presentation!
Take a whisky glass and layer up the mixtures until it looks beautiful topping it off with a sprinkle of the toasted oat mix, and pop on a few raspberries. 
Scotland’s finest!



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