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
CRANACHAN RECIPE - EASY SCOTTISH DESSERT
Cranachan is a traditional Scottish dessert with whiskey, oatmeal, and raspberries that celebrates the raspberry harvest. This quick and easy no-bake raspberry dessert is sweetened with honey and is immediately ready for serving! Great dessert for unexpected guests.
Provided by Mateja
Time 15m
Number Of Ingredients 6
Steps:
- Toast the oatmeal in a dry pan over medium heat until lightly golden being careful not to burn them. When they are done, leave them to cool.
- Whip the cream until it forms a medium peak. Fold in the skyr, honey, oats, and whiskey until combined.
- Crush fresh raspberries with a fork and mix them with the rest of the honey. Taste the raspberry puree and add more honey if needed.
- Layer cream, then raspberry puree and then again the cream in four glasses. Finish it with some fresh raspberries and sprinkle with some extra oats.
- Serve it right away. Also, you can cover it and chill in the fridge overnight.
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
Cranachan is one of the most delicious and simplest puddings, using oatmeal, soft fruit and whisky.
Provided by philipallan
Time 20m
Yield Serves 6
Number Of Ingredients 5
Steps:
- Preheat oven to 180C (350F, Gas 4)
- Toast the oatmeal in the oven for 10-15 minutes until lightly browned. Whip cream and honey until stiff and add whisky. Place fruit, cream and oatmeal in layers in individual glasses, starting with a layer of fruit and finishing with a layer of cream. Decorate with a couple of raspberries and a sprinkling of toasted oatmeal.
- Chill 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.
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
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