Cranachan
This delightful dessert showcases the beautiful flavors of Scottish raspberries combined with creamy Jersey double cream and a hint of whisky. A layering of toasted oatmeal adds a lovely texture to each indulgent bite. This is a perfect treat to enjoy after a meal, with the sweetness of honey and raspberries complementing the richness of the cream.
— Constant Cookbook
Ingredients
- 2 tbsp medium oatmeal
- 300g fresh British raspberries
- a little caster sugar
- 350ml double cream (we used Jersey double cream)
- 2 tbsp heather honey
- 2-3 tbsp whisky , to taste
Instructions
- To toast the oatmeal, spread it out on a baking sheet and grill until it smells rich and nutty. It will not darken quickly, so use your sense of smell to tell you when it is nutty enough. Cool the oatmeal.
- Make a raspberry purée by crushing half the fruit and sieving. Sweeten this to taste with a little caster sugar. Whisk the double cream until just set, and stir in the honey and whisky, trying not to over-whip the cream. Taste the mix and add more of either if you feel the need.
- Stir in the oatmeal and whisk lightly until the mixture is just firm. Alternate layers of the cream with the remaining whole raspberries and purée in 4 serving dishes. Allow to chill slightly before eating.
Cook Time
5M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 529 calories
- Fat Content: 48 grams fat
- Saturated Fat Content: 27 grams saturated fat
- Carbohydrate Content: 18 grams carbohydrates
- Sugar Content: 13 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 3 grams protein
- Sodium Content: 0.06 milligram of sodium
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