Cranachan

Süße Beeren mit Sahne, Honig, Whisky und geröstetem Hafermehl: Dieser Nachtisch könnte kaum schottischer sein, meint LORRAINE MALLINDER.

MEDIUM

INGREDIENTS

• 100 g pinhead oatmeal

• 1 tbsp soft brown sugar

• 250 g raspberries or strawberries

• 550 ml double cream

• 4 tbsp honey, plus a little extra to drizzle • 4 tbsp whisky

INSTRUCTIONS

Preheat the oven to 180 °C (355 °F).

Distribute the oatmeal and the sugar on a baking tray, then toast it in the oven for 10 to 15 minutes until lightly browned. (Be careful! It can burn quickly once it starts to brown.) Remove from the oven and let cool, breaking up any bits that have stuck together. Mash two-thirds of the fruit — or, if you prefer a smoother puree, push it through a sieve. Whip the cream until it holds its shape but isn’t too stiff, then add the honey and whisky. Place the fruit, cream and oatmeal in layers in individual glasses, finishing with a layer of cream. Decorate with a few whole berries and a sprinkling of toasted oats. The dessert can be served straightaway or chilled and eaten later the same day.