Cranachan with raspberry sauce

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For the cranachan

For the raspberry sauce


  1. Preheat the grill to a medium heat.

  2. For the cranachan, place the oatmeal onto a baking tray and place under the grill to lightly toast. Take care not to burn it. Remove from the heat and set aside to cool.

  3. Meanwhile, place the cream into a bowl, add the whisky and icing sugar and whisk until it forms soft peaks when the whisk is removed.

  4. Place four 6cm/3½in deep chefs' rings onto four plates. Spoon a little of the cream mixture into each ring to about 1cm/½in depth. Smooth down the top of the cream in the ring with a spoon to ensure a clean edge.

  5. Layer some raspberries over each layer of cream, then repeat a layer of cream.

  6. Repeat with a layer of raspberries followed by a layer of cream, until the ring is full. Be sure to finish with a layer of cream, smoothing the top over with a palette knife.

  7. Dust the top and bottom of the filled rings with the toasted oatmeal, then place each ring into the centre of a serving plate. Carefully remove the chefs' ring from each cranachan, using a mini-blowtorch to heat and loosen the rings first if necessary.

  8. For the raspberry sauce, place the raspberries, lemon juice and icing sugar into a food processor and blend until smooth. Pass the sauce through a sieve into a bowl.

  9. To serve, top each cranachan with a couple of raspberries and a sprig of mint and spoon the raspberry sauce around the edge.

How-to videos

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Caramelising sugar with a blow torch