Cranachan Scottish Soft Fruit Brose Recipes

CRANACHAN

Cranachan image

Sweet summer raspberries folded into cream flavoured with honey, whisky and toasted oatmeal - what could be more delicious?

Provided by Good Food team

Time 20m

Number Of Ingredients 6

Ingredients

2 tbsp medium oatmeal
300g fresh British raspberries
a little caster sugar
350ml double cream (we used Jersey double cream)
2 tbsp heather honey
2-3 tbsp whisky, to taste

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

Cranachan image

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

Ingredients

1/3 cup pinhead or steel-cut oats
2 cups heavy cream
3 tbsp malt whisky or Drambuie
4 tbsp Scottish heather honey
4 oz fresh raspberries

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.

CLASSIC CRANACHAN

Classic Cranachan image

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

Ingredients

1 pint double cream
3 ounces pinhead oats, toasted (Alford if possible)
6 tablespoons scottish whiskey
3 tablespoons scottish heather honey (or runny honey)
1 lb raspberries

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