Cranachan panna cotta

Name: Cranachan panna cotta
Yield: 10
Ingredients: 500.0ml Whole milk; 500.0ml Double Cream; 50.0g Honey; 50.0ml Whisky; 80.0g Porridge oats; 110.0g Carte D’Or Panna Cotta 520g; 200.0g Raspberries; 50.0g Porridge oats

A light summer dessert with a set vanilla cream, crunchy cranachan topping and fresh raspberries. Made easier by Carte D'Or Panna Cotta.

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Cranachan Pannacotta

Whole milk 500.0 ml
Double Cream 500.0 ml
Honey 50.0 g
Whisky 50.0 ml
Porridge oats 80.0 g
Carte D’Or Panna Cotta 520g 110.0 g
Raspberries 200.0 g

For the toasted oats

Porridge oats 50.0 g

Desserts

Elderly care

Traditional British

Dairy

A light summer dessert with a set vanilla cream, crunchy cranachan topping and fresh raspberries. Made easier by Carte D'Or Panna Cotta.

...

Preparation

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.
For the toasted oats
- Place the honey and oats in a pan and slowly toast until golden in colour.
To Serve
- Remove the bowls of panna cotta from fridge
- Top with cut raspberries and the toasted oats.