Scottish Crachanan @LucyBurdette #recipe

LUCY BURDETTE: Scottish Cranachan was one of the signature desserts we ate in Scotland last summer, along with sticky toffee pudding. (Hayley Snow is experiencing both of these in the chapter I'm writing this week.) It’s so easy and yet so fancy looking—you could even make it for a dinner party. And yes, this will be found in Key West food critic mystery #11, for which I still don't have a title.



Ingredients

3 /tbsp rolled oats

Pint fresh raspberries 

1 cup heavy cream or whipping cream

1 to 3 tablespoon Scotch whiskey

2 tablespoons honey 

Toast the oats in a pan (no oil needed) until beginning to brown. (Watch carefully so they don’t burn.)

Whip the cream until almost thick, then add the honey and whiskey—to taste. I used one tablespoon of whiskey and we agreed it could have used more. Fold the toasted oats into the cream.

Alternate layers of cream and fruit in a tall glass, ending with a dollop of cream. Refrigerate until ready to serve. This amount makes 4 smaller servings or 3 large. Can be doubled or tripled as needed!



Only four months until the next book in the Key West food critic mystery series will arrive in bookstores everywhere! THE KEY LIME CRIME (July 2020) is available for pre-order now!

You can order it at an independent bookstore, Barnes and Noble, Amazon, and anywhere books are sold!

Lucy Burdette writes the Key West food critic mystery series, featuring fiesty food critic Hayley Snow. Number 9, A DEADLY FEAST, is in stores and online everywhere. THE KEY LIME CRIME will be published next summer. Early reviews are rolling in...

"Hayley and Nathan make an appealing pair, and the food descriptions and Key West atmosphere are equally enticing—a sure bet to draw readers of foodie mysteries."

—Booklist

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