Cranachan for a crowd
- 50g jumbo oats
- 100g shortbread fingers
- 350g frozen raspberries
- 2tbsp honey
- 300ml double cream
- 300ml reduced-fat crème fraîche
- 2tbsp icing sugar
- 3tbsp whisky
- 125g fresh raspberries
- Mint sprigs, to decorate
In a dry, large frying pan toast the oats for 2-3 mins, stirring, until they turn golden. Set aside to cool for 3-4 mins.
Using a food processor, blitz the shortbread into crumbs – or put them in a sealable bag and bash them with a rolling pin. Stir together with the oats. Set aside.
Purée half the frozen raspberries in the food processor with the honey and stir into the remaining whole frozen berries. Leave to thaw completely.
Whip the double cream until it forms sti peaks. Gently fold in the crème fraîche, icing sugar and the whisky until the mixture is smooth.
In a large trifle dish, layer the puréed raspberry mixture, cream and crumbs. Finish with cream and the last of the oat crumb, then scatter over the fresh raspberries. Chill until needed. Top with mint springs before serving.