Saturday, November 20, 2010
450ml double cream
2 leaves gelatin
Toast the oats in a clean, dry frying pan and pour into 8 glasses.
Mix the milk and cream in a saucepan with a couple of tablespoons of honey and whisky to taste, gently warm up, don't boil it, add the gelatin and stir until dissolved, pour the mix over the toasted oats.
Put the cranachan in the fridge for about 2-3 hours to set.
To serve we put some raspberries on top, with a few toasted almonds, and made a whisky syrup (just honey and whisky warmed together) and put a tablespoon of that in each glass.
The cranachan is very, very rich, and we made it quite boozy, you don't need large portions.