Traditional Scottish cranachan recipe

• 1 tbsp medium oatmeal
• 75 g (2.6oz) fresh raspberries
• 1 tsp caster sugar (adjust to taste)
• 75 ml (2.6fl oz) double cream
• 1 tbsp honey
• 25 ml (0.9fl oz) Scottish whisky
• 1 small handful mint leaves, to garnish

1. To toast the oatmeal, spread out on a baking sheet and grill until it smells rich and nutty.
2. Use your sense of smell to tell you when nutty enough.
3. Keep a close eye on your oatmeal to make sure it doesn't burn.
4. Make a raspberry puree by crushing half the fruit and sieving.
5. Sweeten to taste with a little caster sugar.
6. Whisk the Double Cream until just set, stir in the honey and whisky, trying not to overwhip the cream.
7. Taste and add more of either if you feel the need.
8. There should be a sweet hint from the honey and a kick from the whisky.
9. Stir in the oatmeal and whisk lightly until the mixture is just firm.
10. Alternate the cream and some of the remaining whole raspberries and raspberry puree into a glass.
11. Allow to chill.
12. Garnish with whole fresh raspberries and mint leaves and serve.

oatmeal, fresh raspberries, sugar, cream, honey, handful mint

Taken from www.lovefood.com/guide/recipes/46149/traditional-scottish-cranachan-recipe (may not work)