Cranachan Parfait
The Scottish classic of honey, whisky, toasted oats and raspberries, set into a light, frozen parfait you can slice.
- Time6 hr 30
- LevelMedium
- Costabout £0.81 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Line a 900 g loaf tin with cling film, leaving some overhanging.
- 2
Toast the oats in a dry frying pan over a medium heat for 4 minutes, shaking often, until golden and nutty. Tip onto a plate to cool.
4 min - 3
Whisk the egg yolks and honey in a heatproof bowl over a pan of barely simmering water for 6 minutes until thick, pale and ribbony. Take off the heat, add the whisky and whisk until cool.
6 min - 4
Whip the cream with the vanilla to soft peaks. Fold into the cooled yolk mixture, then fold in the oats, keeping a spoonful back for serving.
- 5
Crush half the raspberries lightly with a fork and fold them in for a rippled effect. Pour into the tin, fold the film over and freeze for at least 6 hours.
360 min - 6
Turn out, peel off the film and slice with a hot knife. Serve with the remaining raspberries and a sprinkle of toasted oats.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
