Scottish Cranachan
User Reviews
5
Scottish Cranachan
Description
Scottish Cranachan begins with lightly toasted pinhead oats that develop a fragrant nuttiness. A portion of these oats soaks overnight in Scotch whisky to soften and absorb flavor. Fresh raspberries are gently mashed and sweetened with sugar, honey, and whisky to release juice and concentrate their sweetness.
Whipping cream is beaten to soft peaks with additional honey and whisky for sweetness and boozy flavor, then folded together with the soaked oats and raspberries to create a light and airy mixture with varied texture. Additional toasted oats and whole raspberries are reserved for garnish, adding crunch and freshness.
This dessert is served cold and showcases the harmony of creamy, fruity, and slightly boozy notes with textural contrast from the oats. It pairs well as a light finish to a meal, especially one with Scottish influences or whisky appreciation.
Ingredients
- 5 tablespoons pinhead oats divided
- 1/4 cup Scotch whisky divided
- 1 cup whipping cream
- 1 cup raspberries divided, fresh
- 1 teaspoon granulated sugar
- 2 tablespoons honey heather if possible, divided
Instructions
To prepare the oats:
- Place a large, dry skillet over medium heat.
- Add the oats and cook, constantly stirring, just until toasted and fragrant. Remove to a bowl and allow to cool.
- Place 3 tablespoons of the toasted oats in a small bowl, cover with 2 1/2 tablespoons of the whisky, cover, and allow to soak overnight.
- Cover the remaining oats and set aside to use for garnish.
To prepare the raspberries:
- In a medium bowl, add 3/4 of the raspberries (set a few aside to decorate the top) and gently mash to break up and release some of the juice.
- If needed, sweeten with granulated sugar, 1/2 tablespoon of the honey, and 1/2 tablespoon of the whisky. Set aside or refrigerate if not using right away.
To prepare the cream:
- In the bowl of a stand mixer fitted with a whisk attachment or a large bowl with a hand mixer, beat the whipping cream until soft peaks form.
- Beat in the remaining 1 1/2 tablespoons honey and 1 tablespoon whisky until stiff peaks form.
- Gently fold in the whisky-soaked oats from the night before.
To assemble:
- Place a spoonful of the raspberry mixture into the bottom of two serving glasses.
- Cover with a layer of the cream mixture and a small pinch of the set-aside toasted oats.
- Repeat with more raspberries followed by more cream, finishing with a layer of cream.
- Top with the remaining toasted oats and a couple of whole raspberries.
- Allow to chill, removing from the refrigerator about 20 minutes before serving and top with a final drizzle of additional honey.
- These are best within a few hours of being prepared.
User Reviews
Overall Rating
5
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