Prepare the oats: Heat a large cast iron skillet over medium heat. Add the oats and toast until very lightly browned, stirring frequently to keep from burning. Put the half of the oats in a bowl and add ⅓ cup (70g) of the whisky. Cover the bowl and let the oats stand on the counter for several hours to soften. Set the rest aside.
Prepare the raspberries and whipped cream: Select a few raspberries (about 3 per serving) for garnish and set aside. Place the remaining raspberries in a bowl and sprinkle with sugar and 1 tablespoon each of the honey and whisky (or to taste). Lightly mash the mixture and let macerate until it’s softened, but not mushy. Set aside.
In a medium chilled bowl, whip the cream until it just starts to thicken, then add the remaining honey and whisky (or to taste). Whip the cream with a hand mixer until stiff peaks form (don't overwhip or you'll get whisky-flavored butter). Fold in the whisky-soaked oats.
Assemble the Cranachan: This dessert comes together in layers like a trifle, so try to make it as close to when you're ready to serve as possible.
Spoon some of the macerated raspberries in a low ball glass to cover the bottom, then add a layer of the cream mixture. Next sprinkle with some of the toasted oats.
Repeat the layers, finishing with the toasted oats. Garnish with the reserved raspberries.
Refrigerate until ready to eat, taking them out about 20 minutes before serving. Enjoy & slainté!
Choose a scotch you like to drink. It can be single malt or blended, cask strength or not. It all depends on how strong you want the Cranachan to be.You can toast the oats, macerate the raspberries, and make the whipped cream ahead of time, but try to assemble the desserts as close to serving time as possible.A word about portion sizes...the actual number of servings you'll get from this Cranachan recipe will depend on the size of your glass and how high you make the trifle layers. It's a rich and boozy dessert.