Raspberry Cranachan

A creamy and crunchy dessert!

Serves 4

For the oat praline:
75g rolled outs
100g caster sugar
1 tbsp runny honey

For the raspberry cream:
600 ml double cream (or greek yogurt)
2 tbsp whiskey
1/2 packet My Secret Kitchen Chocaberry Cheese Ball Mix

First make the oat praline – place the oats on greaseproof paper on a baking sheet and lightly toast in a hot oven. Add the sugar to a saucepan and allow to melt over a medium heat, increase the heat until just golden brown in colour. Remove from the heat and add the oats, stirring to combine. Pour the praline mixture back onto the greaseproof paper lined baking sheet and put to one side to harden.

Next make the raspberry cream. In a large bowl empty the double cream and whisk until starting to thicken but not fully whipped. Stir in the whiskey and the Chocaberry Cheese Mall Mix.  Continue to whisk until thick and creamy. When the praline has cooled and hardened, place into a bag and using a rolling pin, crush until crumbly.

To serve, place some of the raspberry cream in the bottom of a glass dish and sprinkle some of the crushed oat praline on top. Add another layer of the raspberry cream and sprinkle some more praline on top.