Cranachan Pannacotta

For the toasted oats

  • Porridge oats 50.0 g

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



  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.