Keith's Cranachan

Ingredients

Ingredients

• 6-8 ounces coarse oatmeal (US ( 1 cup steel-cut oats)
• 1 pint double cream (US ( 1 pint Heavy Whipping Cream, at least 36% fat)
• 2 ounces drambuie (If desired, replace with 2 teaspoons of Vanilla extract)
• 2 cups blackberries, and
• raspberries (or use just one of the two)
• 4 ounces caster sugar (US ( 1/4 cup Superfine sugar (a.k.a. "Bartender's" Sugar)

Directions

1. 1

   Toast the oatmeal in a cast iron (or any other heavy metal) skillet over medium heat until lightly brown - about 10 minutes. Toss/stir oats every minute or so -- be careful to not let them burn. Remove oats to a plate to completely cool.

2. 2

   Whisk the cream into a soft, thickened, consistency (just before peak stage).

3. 3

   Slowly add Drambuie (or vanilla) and sugar to cream until combined.

4. 4

   Fold in all but one tablespoon of oats (reserve for garnish). Then, fold in a few berries, gently crushing them a bit to give color to the cream/oat mixture.

5. 5

   Using tall (parfait work best) glasses, make two layers of fruit and cream. Berries first - 3 or 4, cream mixture, berries, cream. You want to end near the top rim of the glass.

6. 6

   Chill these for at least 30 minutes.

7. 7

   To garnish, sprinkle some of the reserved oats over top and add 2 or 3 berries. You can do this prior to chilling; I prefer not since the oats remain crunchier this way.