Traditional Scottish cranachan recipe
Whisky, oatmeal and raspberries form the backbone of this traditional Scottish dessert. Why not give it a whirl for Burns Night?
Ingredients
- 1 tbsp medium oatmeal
- 75 g fresh raspberries
- 1 tsp caster sugar (adjust to taste)
- 75 ml double cream
- 1 tbsp honey
- 25 ml Scottish whisky
- 1 small handful mint leaves, to garnish
- 1 tbsp medium oatmeal
- 2.6 oz fresh raspberries
- 1 tsp caster sugar (adjust to taste)
- 2.6 fl oz double cream
- 1 tbsp honey
- 0.9 fl oz Scottish whisky
- 1 small handful mint leaves, to garnish
- 1 tbsp medium oatmeal
- 2.6 oz fresh raspberries
- 1 tsp caster sugar (adjust to taste)
- 0.3 cup double cream
- 1 tbsp honey
- 0.1 cup Scottish whisky
- 1 small handful mint leaves, to garnish
Details
- Cuisine: Scottish
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 20 mins
- Serves: 1
Step-by-step
- To toast the oatmeal, spread out on a baking sheet and grill until it smells rich and nutty. Use your sense of smell to tell you when nutty enough. Keep a close eye on your oatmeal to make sure it doesn't burn.
- Make a raspberry puree by crushing half the fruit and sieving. Sweeten to taste with a little caster sugar.
- Whisk the Double Cream until just set, stir in the honey and whisky, trying not to overwhip the cream. Taste and add more of either if you feel the need. There should be a sweet hint from the honey and a kick from the whisky.
- Stir in the oatmeal and whisk lightly until the mixture is just firm.
- Alternate the cream and some of the remaining whole raspberries and raspberry purée into a glass. Allow to chill.
- Garnish with whole fresh raspberries and mint leaves and serve.
You might also like:
Comments
Be the first to comment
Do you want to comment on this article? You need to be signed in for this feature