I love cranachan at the best of times but like everything we ate on Majestic Line’s tiny Glen Massan, this version was superb, the oats toasted in delicious whisky and the fruit fresh and seasonal. This recipe is courtesy of chef Gordon Howe, who is working his culinary magic on Majestic Line’s Glen Etive this year. The recipe serves six.

Cranachan Cheesecake

200g/7oz (oven toasted in whisky) Scottish oats

75g/2½ oz unsalted butter

400g/14oz full-fat crowdie cheese at room temperature

300g/10½ oz mascarpone, at room temperature

200g/7oz icing sugar, sifted

1 vanilla pod or 1 tspn vanilla extract

40 mls of Dalwhinnie Winters Gold Whisky

40g fresh blueberries

40g fresh strawberries quartered

Method

1. Place the Scottish oats in an oven dish, pour in the whisky (the chefs onboard use Dalwhinnie Winters Gold) and mix oats thoroughly. Spread the oats out, then roast in a pre-heated oven (360f/180c gas4) for a few minutes, until slightly toasted. Remove and cool.

2. Melt the butter in a large saucepan. Tip the oats into the butter and mix well until thoroughly combined. Press the buttery oats into the bottom of a 23cm/9in spring form or loose-bottomed tin. Chill in the refrigerator while you make the topping.

3. Combine the crowdie cheese and mascarpone in a large mixing bowl. Using an electric handheld mixer, blend the cheeses together until light and fluffy. Add the icing sugar a little at a time and blend to incorporate. Finally, mix in the vanilla. The mixture should be very light and fluffy. Add the chopped blueberries and strawberries and gently fold through mixture.

4. Spread the cream cheese mixture over the biscuit base and smooth the top with a palette knife or spatula. Cover with cling film and chill in the fridge for at least four hours.

Raspberry Coulis

1⁄2 cup sugar

3 tablespoons water

1 lb fresh raspberries

1 tablespoon of heather honey

Method

1. Heat the sugar and water in a small saucepan over medium heat, stirring from time to time, until the sugar dissolves completely; about five minutes.

2. Put the raspberries and the sugar syrup in a blender and puree.

3. Strain through a fine mesh sieve to remove the seeds and then stir in the heather honey.

To serve

When ready to serve, drizzle the raspberry coulis around the plate in circles and place random whole raspberries on coulis. Release the catch of the spring form tin carefully, then slice cheese cake. Place a fresh mint leaf on top and serve.