Cranachan
Indulge in layers of creamy richness and fruity sweetness with this delightful raspberry cranachan recipe. A delightful mix of toasted oats and almonds, velvety whipped cream infused with whisky, and a luscious raspberry purée, all come together in a visually stunning dessert that is as easy to make as it is delicious to enjoy. Perfect for impressing guests or simply treating yourself to a bit of luxury at home, this dessert offers a tantalizing blend of flavors and textures that is sure to satisfy your sweet cravings.
— Constant Cookbook
Ingredients
- 75g/2½fl oz porridge oats
- 35g/1oz flaked almonds
- 300ml/10fl oz double cream
- 150g/5½oz half-fat crème fraîche
- ½ tsp vanilla extract
- 3 tbsp whisky
- 3 tbsp clear honey
- 400g/14oz fresh raspberries
- 2-3 tbsp caster sugar
Instructions
- Put the oats and almonds in a large non-stick frying pan and dry-fry over a medium heat for 4-5 minutes, stirring occasionally until light golden-brown. Remove from the heat and leave to cool.
- Pour the double cream and crème fraîche into a large bowl and add the vanilla extract, whisky and honey. Whisk with an electric whisk until floppy peaks form. Donât over-whisk the cream as it will stiffen further when mixed with the oats.
- Put half of the raspberries into a sieve over a clean bowl and press with a ladle to make a vibrant pink purée. Discard the seeds. Sweeten the purée with the sugar to taste.
- Set six tall glasses or tumblers on a tray. Put a spoonful of the whipped cream and whisky mixture in the base of each glass. Sprinkle half of the oats and almonds and half the whole raspberries on top.
- Drizzle over half of the raspberry purée. Repeat the layers once more. Keep the layers as loose as possible. You can assemble all the ingredients well ahead of time but make sure you serve the puddings as soon as they are layered.
Cook Time
10M
Prep Time
PT30M
Yield
Serves 6
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