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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 4 |
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A recipe for an indulgent dessert with the addition of 'Ingredient X'! Prep time is estimated. Cook time is the toasting of the oats. . It is also spelt Crannachan. It is traditionally served in Scotland at the New Year and at some Burns Night Suppers. Cranachan is sometimes called Cream Crowdie. This Cranachan recipe will serve four people.' The recipe has been modified according to Nick Nairn's 'New Scottish Cookery'. Ingredients:
60 g. (a little over 2 oz.) pinhead oatmeal (not rolled or porridge oats) |
30 g. (very slightly over 1 oz.) soft brown sugar |
150g. (5.3 oz.) raspberries |
a splash of malt whisky |
a little warmed runny honey |
600 ml. (20 fl. oz. us) double (heavy) cream |
4 tbsps. runny honey |
4 tbsps. malt whisky |
Directions:
1. Mix the oatmeal with the brown sugar and toast VERY carefully in a non-stick frying pan over a medium heat, tossing often, until the mixture is golden and crunchy. They can burn easily, so watch it like a hawk. Set aside and let cool.
2. Take 50 g. of the raspberries and blend in the liquidiser until smooth. Set aside.
3. Toss the remaining raspberries in a splash of whisky and a little warmed honey, and set aside.
4. Whip the cream until stiff.
5. Carefully stir in the 4 tbsps. each of honey and whisky.
6. Gently fold in 50 g. of the toasted oatmeal.
7. Lightly fold in the raspberry puree, aiming for a 'ripple' effect.
8. Spoon the mixture into four serving dishes.
9. Scatter the remaining oatmeal and raspberries over the top, and serve.
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