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
CLASSIC CRANACHAN
This is a classic Scottish pudding recipe, simple and delicious, this particular version of the classic is from Christopher Trotter's "Scottish Cookery".
Provided by Amanda in Aberdeen
Categories Dessert
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place the oatmeal on a baking tray and toast the oatmeal under a hot grill for 3 to 5 minutes. Watch closely to ensure it doesn't burn.
- Allow the oatmeal to cool.
- Whip the cream lightly and fold in whisky and honey followed by the oatmeal and berries.
- Pour into tall glasses and chill for one hour or overnight before serving.
Nutrition Facts : Calories 660.1, Fat 47.1, SaturatedFat 28.2, Cholesterol 166.4, Sodium 48.3, Carbohydrate 43.9, Fiber 9.7, Sugar 18, Protein 7.5
PUNJABI CRANACHAN
For a lighter version of this dish, substitute half of the cream for Greek yogurt.
Provided by Food Network
Categories dessert
Time 1h
Yield 4 to 5 servings
Number Of Ingredients 12
Steps:
- In a bowl, whisk together the egg yolks and 6 tablespoons of the sugar until pale and fluffy, and set aside.
- In a small bowl, mix the cornflour to a paste in 1 to 2 teaspoons of the milk. Put the cornflour paste, the remaining milk, and the ground almonds into a pan, and bring to a boil over a low heat. Boil for 1 to 2 minutes, take off the heat, and then gradually add the egg and sugar mixture a little at a time, whisking continuously.
- Return the mixture to a simmer and cook, whisking continuously, for 4 to 5 minutes, or until the mixture has thickened enough to coat the back of a spoon. Pour the mixture into a bowl and cover with plastic wrap. Set the mixture aside to cool.
- Heat a dry frying pan over low heat, and add the porridge oats, and toast, stirring regularly, for 4 to 5 minutes, or until golden brown. Set aside to cool, and then chill in the refrigerator for at least 10 minutes.
- In a food processor, blend a handful of the blackberries, the lemon juice, and the remaining sugar to a puree. Stir in the remaining blackberries until well combined.
- dd 1 tablespoonful of the whipped cream to the reserved milk and almond mixture, and stir until well combined. Fold in the remaining whipped cream, the cooled porridge oats, and the whisky.
- To serve, spoon layers of the almond cream mixture into 4 or 5 serving glasses, then spoon over layers of the blackberry puree, and then sprinkle over a layer of the flaked almonds. Repeat the process to create more layers until all of the ingredients have been used up. Garnish with any remaining flaked almonds, and sprinkle with icing sugar.
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.
CHOCOLATE CRANACHAN
Categories Milk/Cream Chocolate Dessert Bake Oat Whiskey Fall Chill Hazelnut Sour Cream Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Mix chocolate, hazelnuts, and brown sugar in medium bowl. Spread oats out on rimmed baking sheet. Bake until golden brown, stirring occasionally, about 7 minutes. Stir hot oats into chocolate mixture (hot oats will partially melt chocolate); set aside until chocolate firms, at least 2 hours. (Can be made 1 day ahead. Cover and chill.)
- Using electric mixer, beat whipping cream, crème fraîche, and sugar in large bowl until cream mixture holds peaks. Fold in whisky.
- In each of six 10- to 12-ounce goblets, layer 3/4 cup cream mixture and 3/4 cup oat mixture; repeat layering. Top each parfait with 3/4 cup cream mixture and sprinkle with oat mixture. Cover parfaits and chill overnight.
CRANACHAN
A Scottish desert traditionally made with cream, oats and whiskey. My recipe is alcohol free, but alternatively you can substitute the vanilla for 2 tablespoons of whiskey. This recipe makes quite a large portion, but a great way to make it serve more people is to layer with vanilla ice cream in the glass.
Provided by Shoanib
Categories Dessert
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Toast the oatmeal in an oil-free frying pan for 4-5 minutes.
- Whip cream until stiff.
- Fold the honey and vanilla into the cream with a metal spoon.
- Mix the oats with cream.
- Layer with raspberries in glasses. Tall, thin, sundae glasses are ideal.
Nutrition Facts : Calories 318.1, Fat 24.7, SaturatedFat 14.8, Cholesterol 87.3, Sodium 25.8, Carbohydrate 21.7, Fiber 5.7, Sugar 8, Protein 3.8
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CRANACHAN: A TRADITIONAL SCOTTISH DESSERT - SCOTTISH SCRAN
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4.3/5 (48)Total Time 25 minsCategory Sweet RecipesCalories 448 per serving
- Firstly, toast the oats. You can do this in a pan on the stovetop or in the oven. Put the oats in a dry pan or spread them out on a tray to go under the grill. There will be a nutty sort of smell when they’re ready. Keep checking them continuously so they don’t burn! Put in a bowl and set aside to cool.
- Whip the cream to stiff peaks. Add the whisky and the honey. Start with a smaller amount and you can always add more to taste.
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