Nova Scotian Cranachan 

Serves: 4-6

A very Nova Scotian twist on the classic Robbie Burns Day dessert. We replace the toasted oats, with toasted oat cakes and the raspberries with blueberries. Don’t like scotch? Skip it and use vanilla instead!

Ingredients:

• 4 x 24 Carrots Oat Cakes
• 170 g fresh blueberries
• 2/3 cup Superfruit Blueberry Purée
• 1 cup whipping cream
• 1 Tbsp honey
• 1 Tbsp Scotch Whisky
• Mint for garnish; optional

Preheat oven to 300’F and lay out cookies on a baking sheet. Toast cookies for 15 minutes, flipping once. Remove from oven and cool completely. Break in to small pieces. In a medium bowl, mix together blueberries and Superfruit Purée. Set aside. In a large bowl, or in a mixer fitted with whisk, whisk whipping cream to soft peaks and fold in honey and scotch. Layer in to a trifle dish, mason jars or bowls, starting with oat cakes, then blueberry mixture, then whipping cream and repeat, topping with oat cake and mint for garnish. Serve within 3 hours of assembly, and refrigerate until ready to serve. Enjoy!