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The Caterer

Raspberry cranachan

11 September 2006
Raspberry cranachan

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Ingredients (serves six) 1½ lb raspberries 3tbs honey 1 pint double cream Juice of 1 lemon 3oz oatmeal 4tbs whisky plus extra for the top ### Method Toast the oatmeal until slightly brown. Whip the cream and honey until peaked and fold in 4tbs whisky lemon juice 1 of the raspberries and three-quarters of the oatmeal. Divide the remaining raspberries into six glasses and pour a dessertspoon of whisky over each one. Top with the cream mixture and sprinkle with the remaining oatmeal. Photo © Alan Donaldson
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