A traditional Scottish dessert, cranachan is usually made with toasted oatmeal soaked overnight in a little whisky. However, this version has swapped oats for crunchy cereal, while fresh raspberries, oodles of whipped double cream and a hint of whisky complete the treat.
- 100g (4oz) Jordans Country Crisp with Raspberries
- 300g (10oz) raspberries (thawed if frozen)
- 300ml (1/2 pint) fresh double cream
- 2 tablespoons whisky (optional)
- Mint leaves, to decorate
Method1 Lightly crush the raspberries with a fork. Reserve half of them, then share the rest between the serving glasses.
2 Whip the cream in a large chilled bowl until it holds it shape; then fold in the whisky (if using) and remaining raspberries. Add the country crisp and fold in gently.
3 Spoon into the glasses and chill until ready to serve, decorated with mint leaves.
Prep Time15 minutes
Nutrition InformationServes 4
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