Honeycomb, chocolate and raspberry cranachan recipe
Layering whisky-infused cream, honey, oats, raspberries and chocolate honeycomb tiffin, these moreish individual cranachan are an indulgent twist on a classic Scottish dessert for your Burns Night supper.
See method- Serves 6
- 15 mins to prepare
- 353 calories / serving
Ingredients
- 25g Tesco Finest Scottish Porridge Oats
- 150g Tesco Finest Raspberries
- 4 tbsp Tesco Finest Raspberry Coulis
- 200ml whipping cream
- 1 tbsp Tesco Finest Acacia Honey
- 1-2 tbsp Tesco Finest 12-Year-Old Speyside Single Malt Whisky (optional)
- 2 x Tesco Finest Honeycomb Tiffin Slices
Each serving contains
- Energy
- 1470kJ 353.0kcal
- Fat
- 25g
- Saturates
- 15g
- Salt
- 0.2g
- Sugars
- 22g
of the Reference intake
Carbohydrate 30.0gProtein 3.0gFibre 0.2g
Method
- Put the oats in a dry, nonstick frying pan over a medium heat for 2 mins, shaking the pan occasionally, until toasted. Transfer to a plate to cool completely.
- Meanwhile, roughly crush 50g raspberries with the raspberry coulis. In a separate bowl, whip the whipping cream until thick, then fold in the honey and 1-2 tbsp whisky (optional) to taste.
- Divide half the cream between 6 dessert glasses, then top with half the raspberry coulis mix. Divide half the remaining raspberries (from the pack) and half the toasted oats between the glasses and top each glass with some crumbled tiffin slice. Repeat with the remaining cream, coulis, raspberries and another tiffin slice. Finish with a sprinkling of oats and drizzle of honey.
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