Taking the classic Scottish dessert, Cranachan, and giving it an Eton Mess twist!
- 1 punnet of raspberries
- 3 tbsp sugar
- 1 tbsp water
- 100g of Jumbo Oats
- 2 meringue nests
- 350ml Double Cream
- 2 tbsp whiskey
- 2 tbsp Honey
- Berries to garnish
Firstly, make the raspberry compote – place the ingredients in a pan over a very low heat and simmer for 3 minutes. Set aside and allow to cool.
Preheat oven to 180 C Fan. Spread the oats on a tray and toast for 20 minutes or longer, shaking from time to time. The oats will start smelling nutty and will have browned. Allow to cool.
Using your hands crush the meringue nests into small chunks. Put to one side.
In a mixing bowl whisk the double cream. When it starts forming soft peaks, add the whiskey and keep whisking until firm peaks are formed. Transfer the cream to a piping bag.Take a tall glass and pipe the whisky cream into the bottom of the glass so you get a nice even layer.
Add 1 tbsp of raspberry compote on top of the cream, then add a layer of toasted oats, a layer of smashed meringue then a drizzle of honey
Now repeat the layers.
Pipe a nice dome of whipped cream on the top and garnish with berries.