For me, this quick raspberry dessert is like a real summer in the glass.
And it’s done in 15 minutes or so.
How AWESOME is that?!
The summer is officially here so I’m using it as a chance to present you this super quick and easy no-bake summer dessert. This time I found my inspiration in beautiful Scotland and I promise that this cranachan with raspberries is a great way to welcome the summer.
So, What is Cranachan, Anyway?
I totally knew it: when I lay my eyes on first fresh raspberries at my local farmer’s market, I will make this Scottish dessert.
Whiskey was the ingredient I was most intrigued by. That’s why I decided to stick with ingredients that typically go into any cranachan recipe. I made only one small change.
But, maybe you’ve heard of this desert for the first time so you’re wondering what is cranachan, actually?
Cranachan (pronunciation: Kran-e-ken) is a traditional Scottish dessert that is made with some of the best ingredients that this country can offer. The ingredients for cranachan are common: fresh raspberries, heavy cream (double cream), porridge oats, raw honey, and some good Scottish whiskey.
They even call it the unofficial national dish of Scotland.
OK, heavy cream is a more modern replacement for crowdie – soft Scottish cheese that, of course, I can’t find anywhere in Croatia. It can also be replaced with some thick yogurt but I decided to add a totally different ingredient.
Since I wanted to reduce the amount of butterfat and slightly increase the protein content I also used skyr – an Icelandic type of cheese.
And I liked it a lot!
That’s actually the only important change in ingredients I made in regard to the traditional Scottish cranachan recipe.
There are some more sophisticated versions of cranachan out there that call for raspberry coulis instead of simple raspberry puree, caramelized oats, or oats soaked in whiskey overnight. Although it sounds very interesting, I didn’t want to overcomplicate this simple summer dessert.
Can I Make Cranachan in Advance?
Yes, you can make cranachan one day in advance. Although I prefer to serve it right away after layering all ingredients, you can cover the glasses with some beeswax food wraps and store them in the fridge overnight. Just remember to take it out of the fridge 15 minutes before serving.
Also, if you’re looking for inspiration for more delicious desserts, you should check the next recipes:
Have you ever heard of this Scottish recipe before? What is your favorite dessert to make with raspberries? Do you have any suggestions, questions, or comments about this recipe?
Feel free to e-mail me, write your opinion in the comment section here below the recipe, or talk with me on Instagram, or Facebook. If you give a try to any of my recipes, don’t forget to send me a photo or tag @foodandmoodblog on social media!
Cranachan Recipe - Easy Scottish Dessert
- 250 g raspberries
- 400 g heavy cream
- 150 g skyr
- 80 g porridge oats
- 30 ml whisky
- 75 ml honey
- Toast the oats in a dry pan over medium heat until lightly golden being careful not to burn them. When they are done, leave them to cool.
- Whip the cream until it forms a medium peak. Fold in the skyr, honey, oats, and whiskey until combined.
- Crush fresh raspberries with a fork and mix them with the rest of the honey. Taste the raspberry puree and add more honey if needed.
- Layer cream, then raspberry puree, and then again the cream in four glasses. Finish it with some fresh raspberries and sprinkle with some extra oats.
- Serve it right away. Also, you can cover it and chill it in the fridge overnight.