Cranachan: Cream, raspberries, oats, and whisky.
Cranachan is a traditional Scottish dessert that is both simple and elegant. It's made from a mixture of whipped cream, honey, and whisky, to which toasted oats and fresh raspberries are added. The oats provide a pleasant crunch that contrasts the creaminess of the mixture, while the whisky adds a warming, malty depth. Honey sweetens the dish and enhances the natural flavours. Raspberries provide a tart and fruity element that cuts through the richness. This dessert is typically layered in a glass to create a visually appealing presentation. Cranachan is often served during celebrations like Burns Night and is considered a perfect summer dessert because of its fresh and light taste. The dessert is quick to prepare making it ideal for last-minute gatherings.
For those looking to enjoy a traditional Scottish dessert with a twist, this Toasted Oatmeal & Raspberry Cranachan is a perfect choice! Inspired by the classic recipe, we've given it a modern touch while preserving the rich flavors and textures that make this dish a festive treat. Whether you're toasting to Scotland or simply enjoying a delightful dessert, this Cranachan recipe is sure to impress. Brought to you by the culinary talents of Tippitiwychett from their YouTube channel, this is a must-try at home!
Ingredients:
- 2 tablespoons of medium oatmeal
- 350 ml of double cream
- 300 g of fresh raspberries
- 2 tablespoons of heather honey
- 2 to 3 tablespoons of whisky (with an 'e' for Scottish authenticity)
- Optional: sugar for sweetening the raspberries, if needed
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Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 4
Equipment:
- Non-stick pan
- Blender (optional)
- Hand mixer or whisk
- Mixing bowls
- Serving glasses
Instructions:
1. Begin by toasting your oatmeal. Heat a non-stick pan over medium heat and add the oatmeal, stirring frequently. Toast until it takes on a toasty, nutty aroma but take care not to burn it — if it turns black, it's gone too far and you'll need to start again. Remove the oatmeal from the heat once done and set aside to cool.
2. Take your fresh raspberries and place them in a blender. Blend until they are completely pureed. If you do not have a blender, or prefer a more rustic texture, you can crush the raspberries by hand with a fork, pressing them until broken down into a puree.
3. In a separate bowl, whip the double cream with a hand mixer or whisk until it thickens slightly, being careful not to overwhip. You want it to be thick but still soft.
4. Gently fold in the heather honey and whisky into the whipped cream, mixing until homogeneous.
5. Now take the toasted oatmeal and whisk it into the cream mixture until everything is well combined and the mixture is thick enough to hold its shape.
6. To assemble, spoon alternating layers of the cream mixture and raspberry puree into serving glasses. Begin with raspberry puree, follow with a layer of the cream mixture, and repeat. You can create as many layers as you prefer or your glasses allow.
7. Refrigerate for at least 30 minutes to set before serving. Garnish with additional raspberries or a sprinkle of the toasted oatmeal on top if desired.
Cooking Tip:
When toasting the oatmeal, stay vigilant and use both the smell and color as your guides. The oatmeal is ready when it's golden brown and smells pleasantly nutty.
Recipe credited to Tippitiwychett, whose flavorful creations can be found on their YouTube channel at https://www.youtube.com/@tippitiwychett8789
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