Keith's Cranachan

Traditional dessert of scotland made with oatmeal and can be simple or fancy. The true traditional" recipe calls for oats

Toast the oatmeal in a cast iron skillet over medium heat until lightly brown - about 10 minutes.

Toss / stir oats every minute or so -- be careful to not let them burn.

Remove oats to a plate to completely cool.

Whisk the cream into a soft , thickened , consistency.

Slowly add drambuie and sugar to cream until combined.

Fold in all but one tablespoon of oats.

Then , fold in a few berries , gently crushing them a bit to give color to the cream / oat mixture.

Using tall glasses , make two layers of fruit and cream.

Berries first - 3 or 4 , cream mixture , berries , cream.

You want to end near the top rim of the glass.

Chill these for at least 30 minutes.

To garnish , sprinkle some of the reserved oats over top and add 2 or 3 berries.

You can do this prior to chilling.

I prefer not since the oats remain crunchier this way.

cream