Mango and Black Peppercorn Cranachan

Cranachan, the uncontested king of Scottish dessert, was originally made following the raspberry harvest in June. This dessert of cream and fresh seasonal raspberries is bolstered by Scottish oats and whisky.

In this unorthodox version the soft cream is swirled with mango and buttery cornflakes, with a hint of black peppercorns.

Makes 6

Prep time: 20 min

Cook time: 5 min

Total time: 25 min

Collect it

• 25 gms unsalted butter

• 100 gms cornflakes

• 1 tsp ground black peppercorns

• 450g mango pulp

• 1 small mango, peeled and chopped

• 600ml double cream

• 3 tbsp caster sugar

Make it:

Add the butter to a large non-stick pan and as soon as the butter is melted and hot, add the cornflakes.

Toast the cornflakes for about 5 minutes till they are golden and have soaked up the butter. They need to be very crisp, toasty and noisy, so just keep stirring and moving them around.

Remove in a plate sprinkle over the black pepper and, using a spoon, toss them around so they all get a little bit of that black pepper. Leave to cool.

Add the mango pulp to a bowl with the mango pieces, mix and set aside. You will need to set aside 1/4 th the mix for the base.

Add the cream to a bowl with the caster sugar and whip to soft peaks. Now add a third of the cooled cornflakes and fold through. Set Add the mango mix.

Take 6 glasses, not too big. Add mango mix you set aside to the base.

Spoon the remaining mango-cream mix. You can keep this in the fridge.

Leave the flakes in an airtight container.

When you are ready to eat garnish with crunchy cornflakes.