• Put aside 24 raspberries and crush the rest, either with just a potato masher or in a blender/chopper.
  300 g fresh raspberries
• Using a medium mesh strainer, strain the raspberry puree, to get rid of the seeds. Make sure your strainer is of medium mesh, using a small mesh will take forever! You want the holes just small enough to catch the seeds.
• Sweeten the puree with the white sugar, to taste. I usually use about 2-3 tsp of sugar, does depend on how sour the raspberries are. Set aside.
  white sugar to taste
• Whisk/Beat the cream until the soft peak stage.
  250 ml double cream
• Add the honey and whisky and whisk to mix. Don't overbeat the cream, no need to get to the stiff peak stage, just until the honey and whisky and fully incorporated.
  3 Tbsp honey, 4 Tbsp whisky

Let's assemble the Cranachan

• We're going to layer the dessert, starting with the cream, 3 raspberries per layer, with a total of 2 layers.
• Cream, raspberries, puree, granola.
  4 heaped Tbsp granola
• Finish with a small drizzle of honey.
  more honey to drizzle over
• Serve immediately, can be made about 30 minutes ahead.