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For the raspberry coulis:

  • Raspberries 0.5 kg
  • Caster sugar 25 g

For the toasted oats:

For the Cranachan:

  1. For the raspberry coulis:

    • Blend the raspberries with the caster sugar.
    • Pass through a fine chinois discarding all the seeds.

  2. For the toasted oats:

    • Melt the MEADOWLAND Professional and heather honey in a pan.
    • Mix the oats through the honey.
    • Place the oats onto a greaseproof lined baking tray and bake at 150°C for 5 min. or until they are golden brown.
    • Remove from the oven and allow to cool.
  3. For the Cranachan:

    • Whisk the MEADOWLAND Double until soft peaks are formed.
    • Fold in the honey, whisky and 3/4's of the honeyed oats.
    • In layers add the Cranachan, some raspberries, coulis and honeyed oats.
    • Repeat the process and finish with some bee pollen and dried raspberry powder.

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