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Chranacan and raspberries
Preparation info
- To Serve
Six
- Difficulty
Easy
Appears in
Published 1978
A delicious Scottish cream for eating with the prize local raspberries for which Ayrshire is so famous; it is also very good and delicate with blackberries or loganberries.
Ingredients
50 g 2 oz 425 ml ¾
Method
Spread the oatmeal in a baking tray and toast it in a moderate oven until the edges are just starting to get a brownish tinge. Let it cool.
Beat the cream to a soft light froth and stir in the whisky, cooled toasted oatmeal and sugar.
Serve chilled with a few spoonfuls of raspberries.
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