Raspberry Cream Crowdie Recipes

SCOTTISH CREAM CROWDIE WITH RASPBERRIES

Steps:

• Toast the oatmeal in a 400°F oven for 8 to 10 minutes. Let cool.
• Beat the cream until it is soft, not stiff. Add and gently beat in the sugar and vanilla.
• Fold in the cooled oatmeal and raspberries. Put into a serving dish, cover and chill. Enjoy!

RASPBERRY CREAM CROWDIE

Steps:

• Put the oatmeal or oats in a heavy-based, preferably non-stick, pan and cook over a low heat, stirring constantly until they are toasted and golden. Allow to cool before use.
• Meanwhile, pour the cream into a mixing bowl and whip until soft peaks form, then gradually whisk in the honey and whisky (if you are including this). Set aside.
• After you have removed the stems, washed and carefully dry the raspberries, place a few raspberries in the base of 4 dessert glasses, top with a little cream mixture and sprinkle with some oatmeal or oats. Continue layering the raspberries, cream and oatmeal, finishing with a layer of raspberries and oatmeal. Chill until required.
• Notes: To prevent the oats from becoming soggy, chill the cream mixture at the end of step 2, and assemble the desserts just before serving.
• Alternative: For slightly larger serves, with more of the creamy mixture, use 150ml of double cream and 150ml of yoghurt, mixed together, with honey and whisky then whisked into the blended cream/yogurt. The yogurt I always buy is a very creamy, slightly sweet Greek yogurt which I get at a local delicatessen. When I make this recipe I intend using this instead of cream.

CRUSHED RASPBERRY CREAMS

Steps:

• In a small bowl stir a sprinkling of the sugar in with the raspberries, crushing them very slightly as you stir, but still leaving them more or less whole. In a separate bowl fold the crème fraîche and yogurt together with the remaining sugar and the meringue pieces.
• Divide the raspberries among four small glasses, top with the creamy meringue mixture. The raspberry pots can be eaten straight away or will keep in the fridge for up to 4 hours.

CREAM CROWDIE

Steps:

• Place oatmeal in a small pan. Stir over low heat five minutes or until lightly toasted. Remove from heat; cool completely.
• Whip cream in a small mixing bowl until soft peaks form.
• Add honey and beat just until combined. Fold cooled toasted oats into the cream mixture using a metal spoon.
• Layer the cream and raspberry in a dessert glasses, ending with the cream.
• Refrigerate for 2 hours. Serve sprinkled with toasted oats.