Cranachan, Scottish dessert with raspberries and whiskey

Cranachan, Scottish dessert with raspberries and whiskey

When you go to Scotland, we agree, it’s not for the gastronomy. Of course, you have to taste haggis at some point. It’s not bad, but hey, it’s more the beautiful scenery surrounding the pub, the beer and the atmosphere that goes with it that leaves you with a wonderful memory. I definitely preferred the fish and chips, especially the smoked fish one.

In sweet, I saw a lot of millionaire shortbreads, carrot cakes and tiffin… I promise, I’ll tell you about it soon!. On the other hand, I did not manage to find Mars fries, nor cranachan, two Scottish specialties that I had spotted before my departure. The first is, as its name suggests, to fry a Mars bar dipped in donut batter. The thing to reserve for a day of deep depression… The second, the cranachan, is much more interesting.
It normally consists of crowdie, a creamy cheese, raspberries, oats and of course whiskey. In my version, I prepared a mousse based on Greek yogurt. For the whiskey, I chose the Isle of Skye Talisker. I don’t particularly like whiskey, but the aromas of peat, the smoky flavors finally seduced me a lot.

Cranachan is a simple little dessert, easy to prepare and adapt. There are also many versions, especially with oranges. You can even prepare a breakfast version, with just yogurt, and perhaps without whiskey…


200 g Greek yogurt
200 g full cream
2 tbsp honey (bramble)
150g raspberries
1 tbsp Scotch whiskey
rolled oats (pinhead)

Mix the yogurt and 1 spoon of honey.
Whip the very cold cream into whipped cream, and add it to the yoghurt with a spatula.

Mash the raspberries with a fork. You can save a few for decoration.
Add the remaining honey and whiskey.

Assemble the cups, alternating layers of mousse, crushed raspberries and rolled oats.

Just before serving, garnish with rolled oats and whole raspberries.

Cranachan, Scottish dessert with raspberries and whiskey

To finish: Greek yogurt is thick. If your yoghurt is a little too liquid, let it drain for a few hours in a fine strainer.

In peated whisky, I also liked the Bowmore, 15 years old.

I used “pinhead” rolled oats, brought from Scotland. They are raw, and can also be used to make porridge. You can also use regular rolled oats.
It is possible to pass them slightly in the oven to roast them.

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