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Cranachan with lavender honey
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Prep Time:
45 minutes
45 minutes
Cook Time:
Total Time:
45 minutes
45 minutes
"Decadent Scottish dessert blending oatmeal and raspberries - heavenly Cranachan."
Ingredients:
- 60g unsalted butter
- 80.00 ml lavender honey*, plus extra to drizzle
- 2.50 gm ground ginger
- 120g oat flakes
- 150ml thick cream
- 40ml (2 tbsp) malt whisky
- 200g fresh raspberries or frozen raspberries
- Lavender flowers, optional, to garnish
Instructions:
- Grease 4 egg rings and place on a baking tray. Combine butter, 3 tablespoons honey, ginger, and oats in a pan over low heat. Stir until butter melts, then increase heat to medium and cook until oats are golden brown and mixture comes together. Divide mixture between egg rings, pressing down firmly. Refrigerate for 30 minutes to set.
- Combine the whipped cream with the remaining honey and whisky. Remove the egg rings and carefully plate the cranachan. Top each serving with a generous dollop of the whiskey-infused cream, sprinkle with fresh berries, drizzle with more honey, and garnish with delicate lavender flowers. Enjoy!