Recipe: Scott’s cranachan from Culzean

Instructions for cranachan

1. Place the caster sugar in a pan with one and a half tablespoons of water. Let it melt on a low heat for about five minutes. Do not stir!
2. Put the oatmeal in a frying pan on medium heat and swirl it around until it is brown, but do not let it burn. Once it has started to colour, remove it from the heat.
3. When the sugar has dissolved, increase the heat and bring it to a boil until it turns the colour of honey. Then, stir in the oatmeal and spread the mixture on an oiled baking sheet to cool. Once it has cooled and set, break it into pieces or pop it in a small food processor or blender for a quick whizz to make an oatmeal mix.
4. Place the raspberries in a saucepan (keeping a few back for decoration) with some sugar until they start to break down — taste for sweetness. Set aside.
5. (Optional) Place the melted jelly (recipe below) into the serving bowls and allow to set.
6. Add the whisky to the cream and whip until it becomes thick and holds its shape. Reserve a couple of tablespoons of the oatmeal mix and stir the rest through the cream.
7. Put a heaped tablespoon of the cream in a glass or dish on top of the jelly, followed by the same amount of raspberry coulis. Then add more cream and another raspberry layer. Sprinkle over a little of the oatmeal mix, and top with a small amount of the oatmeal crunch, a fresh raspberry and a mint leaf.
8. Chill until ready to serve.

Instructions for redcurrant jelly

1. Wash 1 kg ( 2¼ lb) redcurrants and place in a large saucepan or preserving pan and add 800ml (1¼ pt) water. There is no need to strip the currants from the stems. Bring to the boil, then reduce the heat and simmer very gently for 30 minutes.
2. Place a couple of saucers into the fridge.
3. Strain the redcurrants and the juices through a jelly bag or muslin into a bowl. Allow to stand until the juices have stopped dripping through the bag for about one to two hours to get the maximum amount of juice. Discard the fruit pulp.
4. Measure the juice obtained and return to the saucepan or preserving pan. Add 75g (3oz) of sugar for each 100 ml (3½ floz) of juice.
5. Heat gently, stirring until the sugar dissolves. Then, increase the heat and bring to a rolling boil. Boil for 6 minutes or until the temperature reaches 104-105°C (219-221 °F).
6. Remove from the heat and test for a set. Put a small amount onto one of the cold saucers and leave for a minute or two; it should wrinkle when pushed with your fingertip.
7. If the setting point has not been reached, return to the heat and boil for another one or two minutes before testing again.
8. Pour the jelly into desired serving dishes.