Cranachan with raspberries & crème de cassis

Cranachan with raspberries & crème de cassis

By
From
Fast Cooking
Serves
4
Photographer
Tara Fisher

Toasting the oatmeal is a must here, as is using good Scottish raspberries when they’re in season. Raspberries are one of Scotland’s great ingredients, some of the best you’ll ever taste. Next time you’re up there, try to buy a raspberry plant. I bought one from a fruit farm on the west coast, so now I have a little bit of Scotland in the bottom of my garden.

Ingredients

Quantity Ingredient
100g oatmeal
300ml double cream
50ml whisky
400g raspberries
50g caster sugar
40ml creme de cassis

Method

  1. Toast the oatmeal in a dry frying pan over a medium heat for 1–2 minutes, until golden and nutty, then turn out and leave to cool.
  2. Whip the cream to soft peaks with the whisky. Lightly crush half the raspberries with the sugar and swirl them through the cream, along with the oatmeal, to create a marbled effect.
  3. Spoon the raspberry cream into a large glass bowl and top with the remaining raspberries. Spoon over the crème de cassis and serve.
Tags:
James Martin
Saturday Kitchen
quick meals
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