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Cranachan with Fresh Raspberries
Cranachan with Fresh Raspberries reminds me of a parfait. It is very filling, wonderful taste and easy to make. A great taste of Scotland!
Prep Time 5 hours
Cook Time 10 minutes
Total Time 5 hours 10 minutes
Servings 4
Ingredients
- 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
Instructions
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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.
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Cool the oatmeal.
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When cool stir in 1 tablespoon whisky and 1 tablespoon vanilla. Cover and chill for at least 4-5 hours or overnight.
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Using 1/2 cup raspberries make a purée by crushing half the fruit and sieving.
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Sweeten this to taste with a little sugar.
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Whisk the heavy cream until just set.
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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.
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Stir in the oatmeal and whisk lightly until the mixture is just firm.
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Alternate layers of the cream with the remaining whole raspberries and purée in 4 serving dishes.
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Allow to chill slightly before eating.
Recipe Notes
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