Scottish dessert raspberry-cranachan

Ingredients

• Double cream 1/2 cup
• Raspberry puree 1/4 cup
• Toasted oatmeal 2 table spoon
• Scottish whisky 1 teaspoon
• Fresh raspberries 6
• Scottish honey 1 table spoon or to taste
• Leaf gelatin 1 g

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Preparation

• Oats can easily burn so with little care, scatter them on to a baking tray and toast under grill or in a low oven until golden brown.Your toasted oatmeal is ready.
• Soak gelatin leaf in cold water for 10 minutes. Whip double cream to soft peak.
• Now gently fold in the raspberry puree, honey( if you can get the Scottish one go for the regular honey), whisky(any good malt whisky will do) and the toasted oatmeal with your spatula.
• Drain and melt the gelatin make sure not to boil it.
  
• Then fold it in to the cream mix. Keep it in refrigerator for 30 minutes to 1 hour before serving.
• Serve it in individual serving glass or dishes garnish with honey glazed raspberry (toss fresh raspberry in warm honey) and then drizzle this warm honey with whisky over it.

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