Raspberry Cranachan Trifle Recipes

RASPBERRY CRANACHAN TRIFLE

Raspberry cranachan trifle image

A twist on the Scottish classic, with crunchy flapjack-style toasted oats

Provided by Good Food team

Time 42m

Number Of Ingredients 12

Ingredients

568ml pot double cream
284ml pot double cream
250g tub mascarpone
140g icing sugar , sifted, plus extra
6 tbsp Scottish whisky
1kg frozen raspberries , defrosted
140g butter
4 tbsp honey (preferably Scottish heather)
200g whole jumbo porridge oats
100g golden caster sugar
100g hazelnut , roughly chopped
85g plain flour

Steps:

First, make the crunchy oats. Heat oven to 180C/fan 160C/gas 4. Melt the butter and honey in a large saucepan, then stir in the other ingredients until everything is well coated. Spread out on a baking sheet, then bake for 20 mins until crisp. Cool, crumble into pieces, then set aside. Can be stored in an airtight container for up to 3 days.
For the whisky cream, beat both pots of double cream with the mascarpone, icing sugar and whisky until it is smooth and holds soft peaks. In a separate bowl, stir a couple tbsps icing sugar into the raspberries to taste.
To assemble, spoon some raspberries in the bottom of a glass bowl, followed by a layer of cream and a layer of oats. Repeat 2-3 times, depending on your bowl size, saving the final layer of oats to scatter over before serving with a dusting of icing sugar.

Nutrition Facts : Calories 989 calories, Fat 77 grams fat, SaturatedFat 41 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 42 grams sugar, Protein 8 grams protein, Sodium 0.38 milligram of sodium

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

Categories Dessert, Dinner

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

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