Raspberry and Whisky Cranachan

Happy New Year – My Recipe for Cranachan

I thought my last post of the year should be something suitably festive and suitable for New Year’s Eve, so my mind turned to Hogmanay, in Scotland, they really know how to bring in the New Year in true party fashion. And what could be more Scottish than Cranachan a delicious blend of cream, oats, raspberries, and whisky. I first learned about Cranachan from Donald, the Scottish born pastry chef at the Island Hotel, Tresco. Now I know this isn’t the raspberry season, but it is well worth the expense and you can then make the recipe again during the abundant summer growing season.

Raspberry and Whisky Cranachan
Fresh Raspberry Cranachan with Granola

My Cranachan recipe is entirely my own twist which I first used in a restaurant in Jersey with fresh raspberries folded into cream flavoured with honey, whisky and the crunch of delicious homemade Granola*. As it ticks the alcohol and cream boxes how could I resist Cranachan and well oats lower your cholesterol don’t they?

*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.

Allergens in this recipe are;

   Milk

Please see the Allergens Page

Published by

Christian Gott

Christian Gott

I am a Chef, restaurant manager and now writer with over twenty-five years of cooking experience. I live and work in the Channel Islands with my beautiful family. I’ve now worked on six islands hence the title of the blog. I have worked in probably just about every type of restaurant you can imagine, from beachside burger joints to famous pizza restaurants and in more than a few really good food pubs, historic country inns, and a former RAC Blue Riband UK Hotel of the Year. Along the way, I have helped to create a small informal restaurant group, demonstrated at food festivals and contributed to the Real Food Festival Cookery Book, Manner and Frost magazines.

One thought on “Happy New Year – My Recipe for Cranachan

  1. […] Granola was invented and trademarked in America by a contemporary of John Harvey Kellogg as a baked breakfast cereal at a similar time to muesli, which is also made from oats although neither sweetened or cooked. With the addition of nuts and dried fruits Granola is often marketed as a ‘healthy option’ however it does contain a lot of sugar. Granola or pressed Granola bars ( similar to Flapjack ) are a good source of energy and is often carried by long-distance hikers. Granola can also be used in making and garnishing desserts. […]

Please leave a comment I'd love to hear from you

This site uses Akismet to reduce spam. Learn how your comment data is processed.