CRANACHAN
Sweet summer raspberries folded into cream flavoured with honey, whisky and toasted oatmeal - what could be more delicious?
Provided by Good Food team
Categories Dessert, Dinner
Time 20m
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 529 calories, Fat 48 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 13 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.06 milligram of sodium
CRANACHAN
Provided by Richard A. Jones
Categories Milk/Cream Berry Dairy Fruit Dessert Condiment Raspberry Oat Whiskey Winter Honey Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 5
Steps:
- 1. Heat a nonstick skillet over medium heat and add the oats. Toast for 3 to 4 minutes, stirring all the time, until the oats are beginning to turn golden. Transfer to a plate and cool.
- 2. Whisk the cream with the whisky and 2 tablespoons of the honey until soft peaks form.
- 3. Spoon the mixture into 4 dessert glasses. Cover and chill for 3 hours.
- 4. When ready to serve, sprinkle with the toasted oats and drizzle with the remaining honey. Top with raspberries and serve.
KEITH'S CRANACHAN
Traditional dessert of Scotland made with oatmeal and can be simple or fancy. The true "traditional" recipe calls for oats, cream, Drambuie or Whiskey. Nothing more. This recipe is a bit less plain and sweeter. Cranachan was originally served at All Hallow's Eve with charms in a manner similar to the English Christmas Pudding (ring for bride, coin for wealth, thimble for spinster, button for bachelor ...), but is now associated more with Burn's Night. Cranachan is creamy and has a lovely nutty flavor which comes from the toasted oats. My original recipe came from an old British cookery book. Over the years, I have altered it a smidge for friends/family and that is the recipe which follows. Please note I have put US or variations in parenthesis.
Provided by Chef Kayce
Categories Dessert
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Toast the oatmeal in a cast iron (or any other heavy metal) skillet over medium heat until lightly brown - about 10 minutes. Toss/stir oats every minute or so -- be careful to not let them burn. Remove oats to a plate to completely cool.
- Whisk the cream into a soft, thickened, consistency (just before peak stage).
- Slowly add Drambuie (or vanilla) and sugar to cream until combined.
- Fold in all but one tablespoon of oats (reserve for garnish). Then, fold in a few berries, gently crushing them a bit to give color to the cream/oat mixture.
- Using tall (parfait work best) glasses, make two layers of fruit and cream. Berries first - 3 or 4, cream mixture, berries, cream. You want to end near the top rim of the glass.
- Chill these for at least 30 minutes.
- To garnish, sprinkle some of the reserved oats over top and add 2 or 3 berries. You can do this prior to chilling; I prefer not since the oats remain crunchier this way.
Nutrition Facts : Calories 724.2, Fat 48, SaturatedFat 28.4, Cholesterol 166.4, Sodium 48.6, Carbohydrate 67.4, Fiber 8, Sugar 32.6, Protein 10.3
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