Raspberry cranachan dessert

Neil Mugg

Neil Mugg

11th June 2013

Raspberry cranachan dessert

Neil Mugg, head pastry chef at Gleneagles
4 portions approx


  • Sugar tube
  • 150g fondant
  • 100g glucose
  • Oat praline
  • 20g Medium oatmeal
  • 30g Caster sugar
  • Cranachan mousse
  • 100 ml sauce anglaise
  • 100ml soft whipped cream
  • 100 ml raspberry coulis
  • 20g oat praline
  • 20 ml honey
  • 20 ml Drambuie
  • 3 sheets gelatine
  • Oatmeal tuille
  • 40g butter
  • 40g caster sugar
  • 40g glucose
  • 40g medium oatmeal


Sugar tube
Place on low heat until dissolved
Boil to 150 degrees and pour onto silicone paper until cold
Blitz to a fine powder
Sieve onto a pre cut stencil – size of your choosing.
Re-form in oven approx 140 degrees C. until just melted. Do not caramelise or boil.
Form round small rolling pin or suitable object.
Cool and remove
Store airtight and use as required.
Oat praline
Make a “dry” caramel in pot by adding in sugar gradually to make a caramel over a medium heat.
Add in oatmeal and transfer onto silicon paper to cool.
When cool, blitz in the blender to a fine powder.
Use as required
Cranachan mousse
Warm a little coulis and dissolve softened gelatine.
Fold all together.
Allow to set in fridge.
Pipe into sugar tubes when set.
Oatmeal tuille
Bring butter, sugar and glucose to the boil, stirring regularly to make sure butter is melted.
Remove from heat and add in oatmeal.
Roll out thinly in between 2 sheets silicon paper
Bake at 175 degrees Celsius until golden. Cut into desired shape.
Store airtight and use as reqd.
Fill tube with Cranachan mousse.
Sit on oatmeal tuille
Garnish to your choosing with raspberries and coulis
Finish with a scoop of Drambuie ice cream

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you