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Cranachan Pannacotta

For the toasted oats

  • Porridge oats 50 g
  • Honey 50 g

To Serve

  • Raspberries 200 g
  1. Cranachan Pannacotta

    • Place the oats, milk, double cream, honey and whisky into a pan and bring to the boil.

    • Whisk in the CARTE D’OR Panna Cotta Mix and take off the heat and allow cool slightly.

    • Place the raspberries into the base of the dish.

    • Pass the cranachan mix through a fine sieve then pour into the dishes.

    • Place in the fridge to set for 3 hours.

  2. For the toasted oats

    • Place the honey and oats in a pan and slowly toast until golden in colour.

  3. To Serve

    • Remove the bowls of panna cotta from fridge

    • Top with cut raspberries and the toasted oats.