Vickys Scottish Cranachan

• 350 ml double cream, coconut cream or see my recipe link posted below for cashew cream
• 3 tbsp medium gluten-free porridge oats
• 300 grams fresh raspberries
• 2 tbsp honey or agave nectar
• 2 tbsp whisky
• 1 tbsp caster sugar or to taste

1. Toast the oats by spreading them out on a baking sheet and grilling / broiling until they smells rich and nutty.
2. It won't darken quickly so use your sense of smell to tell when it's done!
3. Let it cool
4. Make a raspberry puree by crushing half the fruit and sieving it through.
5. Sweeten to taste with a little caster sugar
6. Whisk the cream until just set then stir in the honey and whisky.
7. Taste the mix and add more of either if you feel the need.
8. Stir in the oatmeal and whisk lightly until the mixture is just firm but don't over-whip the cream
9. Use a clear bowl or glass so you can see all of the layers.
10. Start with a layer of cream and oats at the bottom, then the raspberry puree and whole raspberries and keep alternating.
11. The top layer should be cream with a sprinkle of toasted oats on top.
12. Allow to chill slightly before eatingand serve with a finger of scottish shortbread and a glass of whisky.
13. Perfect for Hogmanay night!

cream, oats, fresh raspberries, honey, whisky, sugar

Taken from cookpad.com/us/recipes/334395-vickys-scottish-cranachan (may not work)