Cranachan

Name: Cranachan
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: Fresh liquid cream cold 1 ¾ cup; Mascarpone cheese &frac13; cup; Raspberries 2 cups; Rolled oats ¾ cup; Whisky single malt 1.2 oz; Acacia honey 1.67 tbsp

it de br es fr

451

Calories per serving

Gluten Free
Vegetarian

Energy Kcal 451
Carbohydrates g 26.1
of which sugars g 15.1
Protein g 6.6
Fats g 33.2
of which saturated fat g 18.74
Fiber g 5.9
Cholesterol mg 90
Sodium mg 63

Difficulty: Very easy
Prep time: 15 min
Cook time: 5 min
Serving: 4
Cost: Average
Note + 1 h of rest in the refrigerator

PRESENTATION

Cranachan is seriously a delightful twist on what most people think of when it comes to Scottish food. I mean, folks usually imagine haggis or fish and chips, right? But this traditional Scottish dessert really stands out. It’s got this unique blend of creamy whipped cream, sweet raspberries, toasted oats, and a splash of whisky. And let me tell you, each bite is a journey—a tender crunch from the oats, a tangy burst from the fresh berries, and all that. Really, really captures summer in the Highlands.

Scottish cooks have been loving this dessert for ages. It's all about simplicity and letting local flavors shine. Plus, it's not about fancy techniques. Just pure taste that, well, brings everything together. The honey? It adds this moist, sticky touch—perfect. You often find it paired with rich, buttery Scottish shortbread cookies. Super tasty. Across Scotland, you’ll find so many variations of the cranachan recipe. Some folks like to go heavy on the local honey or swap whisky with a regional liqueur, but, you know, the classic version stays true. Oats, cream, honey, whisky, and loads of raspberries.

Layering these ingredients? It is not just for show. It creates this awesome contrast: tender and crunchy, sweet and a bit tangy. This dessert feels homey but kinda fancy—especially when you toss in cranachan with whisky. Whether it’s for a special occasion or because berries are in season, this golden treat is all about sharing. And for those who think Scottish desserts are, well, plain, a taste of cranachan is a game changer. Next time you crave something both moist and crispy, remember this traditional Scottish dessert. Pretty simple and super satisfying.

How to prepare Cranachan

To prepare the cranachan, pour the chilled fresh cream into a bowl 1 along with the mascarpone 2 and honey 3.

Whip the mixture with electric beaters 4, then add the whiskey 5 and fold it in with a spatula 6.

Add 1.8 oz of raspberries, which you have washed and dried previously 7, and gently mix everything to combine 8. Heat a non-stick pan and toast the oats for about 3 minutes until golden 9.

Now you are ready to assemble the cranachan: take 4 clear glasses with a capacity of 6.8 oz and place some slightly crushed raspberries at the base 10, then add a layer of cream 11 and a layer of toasted oats 12.

Repeat the layers by adding more raspberries 13 and cream 14. Finally, decorate the surface with toasted oats, whole raspberries, and shortbread: after an hour of resting in the refrigerator, your cranachan is ready to be served 15!

Storage

Cranachan can be stored in the refrigerator for up to one day. If you wish to prepare the cream in advance, you can store it in the refrigerator for up to 2 days, without the raspberries.

Advice

If possible, choose cream with 48% fat content (double cream) or alternatively with 36-38% fat content (heavy cream): in this case, adding mascarpone won't be necessary. The whiskey must be strictly single malt, preferably of Scottish origin, while the oats can be used either as rolled oats or steel cut oats, though the latter is hard to find in Italy.

If you love the alcoholic aftertaste, you can let the oats marinate in whiskey overnight; alternatively, you can omit the whiskey to make it kid-friendly!

For the translation of some texts, artificial intelligence tools may have been used.

Cranachan

PRESENTATION

How to prepare Cranachan

Storage

Advice

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