Cranachan (Scottish Whipped Cream with Oats, Whisky and Raspberries) 🫐

Méthode

1. 1

   Toast the oatmeal in a dry pan over medium heat until it smells of biscuit and darkens a shade, 3–4 minutes, shaking constantly; tip onto a plate to cool.

2. 2

   Whip the cream to soft peaks that hold a ribbon — stop early, it thickens further as it sits.

3. 3

   Warm the honey with the whisky (and egg yolk if using), then fold into the cream in three additions, keeping it airy.

4. 4

   Layer in glasses or a bowl: raspberries broken gently, cream, a rain of toasted oats, cream again, and finish with berries and oatmeal.

5. 5

   Chill at least 30 minutes so the oats drink and soften slightly while staying grainy.

6. 6

   Serve cold, with shortbread at the side if the table has room for one more tradition.