Raspberry cranachan With Ardbeg An Oa whisky and chocolate brownie pieces

The Recipes / Dessert

Glenmorangie House, Ross-shire

40g medium or coarse oatmeal
200g raspberries
400ml double cream
1tbs, or to taste, heather honey
35ml Ardbeg An Oa whisky
½tsp vanilla extract
Chocolate brownie pieces


Serves 6

To make the cranachan, heat a heavy-bottomed pan and toast the oatmeal over a lowish heat, stirring occasionally, until it smells warm and nutty and has changed colour. This will take 10–15 minutes, sometimes as long as 20 minutes. Leave to cool.

In a bowl, crush half of the raspberries to make a rough mash. In a separate bowl, whisk the cream with the honey and whisky until soft peaks form when the whisk is removed, then fold in the crushed raspberries.

Fold in the toasted oatmeal and two-thirds of the remaining whole raspberries. Adjust the honey to taste. Spoon the cranachan into small glasses, and garnish with the remaining raspberries and small cubes of chocolate brownie. Drizzle with a wee bit more of the honey and serve.