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Cranachan - Traditional Scottish Dessert with Oats and Fresh Raspberries
10 minutes plus chilling time – minimum 30 minutes
Get your oats the Scottish way with this lovely fruity, creamy vegan dessert.
A simplified, healthy and vegan version of Cranachan, a traditional Scottish dessert. It makes a particularly nice dessert with a Burn's Night Supper - see our Happy Haggis recipe!
60g/2oz porridge or pinhead oats. Pinhead is nicer and gives a great crunch if you can get it
250ml carton coconut cream OR Soyatoo Whipped Cream in a carton
Agave syrup - a few tablespoons
1-2 tbsp whisky
300g raspberries (or loganberries if you can get them). If using frozen, defrost in the fridge beforehand
Lightly toast the oats in a frying pan, stirring constantly to avoid burning. Taste - they should be sweet and nutty. Remove from the heat.
Prepare the berries. Blend half of them roughly - you want a thick mixture rather than a puree. Mix up the cream. Gently whisk it and drizzle in 1-2 tbsp agave. Now stir in the whisky and make sure it's well-distributed. Taste again and add more agave if necessary.
Stir in the toasted oats to the cream mixture. Add most of the raspberries, keeping a few back for garnish. It looks best served in tall glasses – portion out each ingredient in layers then refrigerate until needed.
Place a layer of the oat cream in the bottom of each glass then alternate with the puree and whole berries and more cream. Chill for at least an hour before serving.