30g medium oatmeal
500g fresh raspberries
25g caster sugar
600ml double cream
Wholemeal ginger shortbread:
100g caster sugar
200g plain flour
100g wholemeal flour
50g fresh ginger, finely grated
To make the gingerbread shortbread, cream the butter and sugar together in a mixing bowl, until light and fluffy.
Sieve the plain flour into the butter and sugar mix, then add the wholemeal flour and the freshly grated ginger.
Mix until it comes together to make a soft pastry. Cover and let it rest for 20 minutes.
Once rested, roll out to about 5mm thick and use a cutter to shape. Bake at 180’C for 15-20 minutes.
To make the cranachan, toast the oatmeal under a grill or put the oats in a hot dry frying pan. Cook until it smells rich and nutty, being careful not to burn the oats. Cool the oatmeal.
Remove a handful of the raspberries for garnish. Place the remaining in a food processor and pulse once or twice to create a thick puree (or crush into a pulp using a fork).
Whisk the cream and caster sugar until a soft peak forms, taking care not to overwhip.
Fold in the honey, cold oats, whisky and most of the crushed raspberries into the cream.
Place a small amount of the raspberry puree into the bottom of a glass. Pipe or spoon the cranachan on the puree and repeat this process.
Finish with a topped raspberry and shortbread on the side.