The Hirshon Mixed Berry Scottish Cranachan

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3.5 from 2 reviews

Units Scale

75g pinhead oatmeal
1 tbsp soft brown sugar
200g raspberries
50g blackberries
500ml heavy cream, preferably organic and from a Jersey cow
4 tbsp heather honey, plus a little extra to drizzle
4 tbsp single malt whisky – I prefer a lighter Speyside here, Macallan aged in sherry casks is perfect. TFD also enjoys Drambuie as well

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The night before you want to make the dessert – heat a large cast iron frying pan over medium heat. Add the oatmeal and sugar and toast, stirring until the sugar has melted and the oatmeal smells toasty. Tip on to a baking sheet lined with greaseproof paper and leave to cool.
Put 1/3 cup (2 oz) of the oats in a bowl and cover with 1/3 cup (3 oz) of whisky. Cover and let stand overnight to soak. The next day, the oats will have absorbed all the whisky
Meanwhile, crush ½ of the berries, then pass through a sieve (if you want to be fancy).
Whip the cream to stiffish peaks, then fold in the honey and whisky. Crumble the oatmeal and add ¾ of it to the cream with the puree to give a ripple effect.
Spoon into four dishes and top with the remaining berries, oatmeal and a drizzle of honey. Serve immediately.