*You can use the remaining Granola for breakfast.Cranachan serves 4 300 gr fresh Raspberries 350ml double cream ( I use thick Jersey double cream) 6 tablespoons homemade Granola 30 gr Caster Sugar 2 tablespoons Scottish Heather Honey 2 to 3 tablespoons good quality Whisky Mint and Icing Sugar to garnish First purée half the raspberries and caster sugar in a blender and sieve. Whisk the double cream until just set, thick Jersey cream really only takes a few turns of the whisk, then gently stir in the honey and whisky. Do not over whip or the mix will separate. Fold in the raspberry purée in light ripples then serve in bowls alternating layers of the cream, the granola, and the remaining whole raspberries. Chill before serving and top with raspberries, mint, and dust with icing sugar.
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