Cranachan with Fresh Raspberries reminds me of a parfait. It is very filling, wonderful taste and easy to make. A great taste of Scotland!
I always the love The Open for lots of reasons. First, it starts very early in the morning here in the eastern time zone. So when I get up at six, and start working, live tv coverage is already on. Second, the links style of the course is completely different from in the US. Third, I love watching the play in heavy wind, 50 degrees and rainy in mid July. Fourth, I love the BBC broadcasters and how they talk about the game.
My neighbor brought me a gift of 2 gallons of fresh raspberries. So when I was looking for a new recipe to make with this gift, I decided to search for Scottish desserts with raspberries. Not an easy task, but what I found was very interesting and could not wait to make it. The dessert is called a Cranachan.
- 3 tbsp oatmeal
- 1 1/2 cups fresh raspberries
- 1 tsp sugar
- 2 cups heavy cream (the original recipe calls for double cream hard to find in the US)
- 2 tbsp honey
- 2 tbsp whisky to taste, divided
- 2 tbsp Rodelle vanilla extract divided
- Toast oatmeal in pan over medium heat stirring often 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.
- When cool stir in 1 tablespoon whisky and 1 tablespoon vanilla. Cover and chill for at least 4-5 hours or overnight.
- Using 1/2 cup raspberries make a purée by crushing half the fruit and sieving.
- Sweeten this to taste with a little sugar.
- Whisk the heavy cream until just set.
- Stir in the honey, whisky and vanilla, 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.
Original recipe calls for medium or steel-cut oats. I used regular oats.
Original recipe does not tell you to soak the oats but I my research says they need to be soaked
Original recipe call for Double Cream. I used heavy cream (easier to find in the US) Double cream has a slighlty higher milk fat content.
I added vanilla to the whiskey to tone down the strong flavor. Turned out great.
Original recipe from Good Food magazine, July 2010
I also will be bringing Cranachan with Fresh Raspberries to Freedom Fridays, Friday Favorites, Fiesta Friday, Weekend Potluck, What’s Cooking Wednesdays. Checkout my Link Parties Page for other great places to find new recipes.