Iced Raspberry Cranachan Recipe

Preheat the oven to 350°F (180°C). Spread the rolled oats on a baking sheet and bake for 5 minutes or until lightly toasted. Let cool.

In a bowl, mix the toasted oats with honey until well combined.

In another bowl, lightly crush half of the raspberries using a fork. Leave the rest whole for garnish.

In a separate bowl, whip the heavy cream until stiff peaks form.

Gently fold the crushed raspberries and whisky (if using) into the whipped cream.

To assemble, layer the oat mixture, raspberry cream, and whole raspberries in serving glasses or bowls.

Finish with a garnish of toasted almonds.

Refrigerate for at least 30 minutes before serving.