Getting ahead with Cranachan

Hello Suzie,

You can prepare the oats, whiz them in a processor and store in a lidded container. Make the raspberry purée and store in a lidded container in the fridge. And add the whiskey and vanilla to the cream and store that covered in the fridge.

Then on the day, a couple of hours ahead, whip the cream to the floppy stage, fold in all but 2 tablespoons of the oats, layer up in glasses with the purée. Garnish, cover and chill until 30 minutes before serving.

Oidhche Bhlas Burns!

Lindsey