Scottish Cranachan With A Wee Twist
This delightful recipe combines the exotic flavors of cardamom honey, nutty oatmeal, and fresh raspberries to create a delicious and indulgent dessert. The creamy consistency of the malt whisky-infused cream, combined with the fragrant rosewater, makes each spoonful a treat for the senses. Topped with a drizzle of cardamom honey and a garnish of rose petals, this dessert is both visually appealing and bursting with flavor. Perfect for impressing guests or enjoying as a special treat for yourself.
— Constant Cookbook
Ingredients
- 1 x 250g/9oz jar clear honey
- 20 cardamom
- 40g/1½oz medium or coarse oatmeal
- 200g/7oz raspberries
- 400ml/14fl oz double cream
- 2 tbsp cardamom
- 3 tbsp malt whisky
- ½-1 tsp rosewater
- rose petals, to garnish (optional)
Instructions
- To make the cardamom honey, crush the cardamom pods in a pestle and mortar to separate the dry pods from the seeds. Discard the husks. Toast the seeds in a dry pan to release their oils so they become aromatic.
- Pour half of the honey into a pan and add the crushed and toasted cardamom seeds. Gently heat through until the honey has become more liquid and starts to bubble at the edges; if you have a probe thermometer, the temperature should be 75C/165F. Remove from the heat and pour the flavoured honey back into the jar with the remaining honey. Stir gently, and leave to cool, uncovered. When cool, put on the lid and ideally store for 24 hours before using.
- To make the cranachan, heat a heavy-bottomed pan and toast the oatmeal over a lowish heat, stirring occasionally, until it smells warm and nutty and has changed colour. This will take 10-15 minutes, sometimes as long as 20 minutes. Leave to cool.
- In a bowl, crush half of the raspberries to make a rough mash. In a separate bowl, whisk the cream with the honey, whisky and rosewater until soft peaks form when the whisk is removed, then fold in the crushed raspberries.
- Fold in the toasted oatmeal and two-thirds of the remaining whole raspberries. Adjust the honey and rose water to taste. Spoon the cranachan into small glasses, and garnish with the remaining raspberries and some rose petals, if using. Drizzle with a wee bit more of the cardamom honey and serve.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 6-8
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