125 g (4 1/2 oz) coarse oatmeal
3/4 pint (400 ml) double cream (heavy cream)
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
1 tbsp (15 ml) rum
150 g (5 oz) fresh raspberries
3/4 pint (400 ml) double cream (heavy cream)
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
1 tbsp (15 ml) rum
150 g (5 oz) fresh raspberries
method
1. Toast the oatmeal under a low grill until lightly browned. Set aside to cool.
2. In a bowl, whip the cream until stiff. Stir in the toasted oatmeal and flavour with the sugar and rum.
3. Hull the raspberries. Stir them into the cream or layer with the Cranachan mixture, reserving 4 perfect fruit for decoration, if liked.
4. Serve in 4 individual glass dishes.
2. In a bowl, whip the cream until stiff. Stir in the toasted oatmeal and flavour with the sugar and rum.
3. Hull the raspberries. Stir them into the cream or layer with the Cranachan mixture, reserving 4 perfect fruit for decoration, if liked.
4. Serve in 4 individual glass dishes.
serving amount
serves 4
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