Scottish Gluten-Free Cranachan with Raspberries and Toasted Oats
Discover a delicious and authentic Scottish dessert with this recipe for Gluten-Free Cranachan - the perfect balance of creamy, fruity flavors and crunchy textures.
Allergens
Gluten, Dairy, Eggs (in some oatcakes)
Ingredients
- 1 cup fresh raspberries 1/2 cup gluten
- free oatmeal 1/4 cup whisky (can be substituted with apple juice or brandy) 1/2 cup double cream 2 tbsp caster sugar 1 tsp vanilla extract 1/2 cup gluten
- free oatcakes, crushed
Instructions
- a. Preheat oven to 350°F (175°C). b. Spread the gluten free oatmeal evenly on a baking sheet and toast in the preheated oven for 8 minutes or until golden brown, stirring halfway through. Set aside to cool. c. In a small bowl, combine whisky and raspberries let them macerate for about 10 minutes. d. In another bowl, whip double cream, sugar, and vanilla extract together until stiff peaks form. e. Fold the cooled toasted oatmeal into the whipped cream mixture gently. f. Gently fold in the macerated raspberries.
Chef’s Insight
This recipe is a delicious and modernized version of a classic Scottish dessert that will surely impress your guests at any dinner party.
Notes
For an additional touch of luxury, add a dollop of homemade or store-bought raspberry jam to each serving.