European
European - British - Desserts
Cranachan
Chef's Menu Description
The crowned king of Scottish desserts: toasted pinhead oatmeal folded through whipped double cream, Scottish heather honey, peaty single malt Scotch whisky, and layers of fresh sweet raspberries.
Ingredients
- • 50g Scottish rolled or pinhead oatmeal
- • 350ml double cream
- • 3 tbsp good Scottish heather honey
- • 3 tbsp smooth or peaty Scotch single malt whisky
- • 350g fresh Scottish raspberries (crush half with a fork, keep half whole)
Preparation Steps
1
Phase 1
Spread oatmeal in a dry heavy frying pan over medium heat. Toast for 4-5 minutes, tossing regularly until nutty, fragrant, and golden. Cool completely.
2
Phase 2
Whip double cream in a chilled bowl until it holds soft, pillowy peaks. Do not over-whip.
3
Phase 3
Gently fold in Scotch whisky and Scottish heather honey, followed by two-thirds of the cooled toasted oatmeal.
4
Phase 4
Layer the whisky cream alternately with crushed and whole raspberries into chilled glasses. Top with remaining toasted oatmeal and whole berries.