Cranachan with Rasps
Description
A very simple and very delicious traditional Scottish dessert. There are many variations (Cream Crowdie is the name of one) but this one was a hit last Sunday.
Ingredients
At a glance
Difficulty
Easy
Course
Desserts
Scottish
Puddings
Serves
4
- 60g medium oatmeal (from Alford Mill)
- 150g raspberries
- 600ml double cream
- 4tbsp runny honey
- 4tbsp malt whisky
Methods/steps
Scatter the oatmeal on a baking tray and toast till golden under the grill or in a low oven.
Blend 50g of the raspberries.
Whip cream till stiff then stir in honey and whisky.
Fold in 50g of the oatmeal.
Gently fold in the raspberry puree to create a rippled effect.
Spoon mixture into serving cups and scatter remaining oatmeal and raspberries on top.
Blend 50g of the raspberries.
Whip cream till stiff then stir in honey and whisky.
Fold in 50g of the oatmeal.
Gently fold in the raspberry puree to create a rippled effect.
Spoon mixture into serving cups and scatter remaining oatmeal and raspberries on top.
Reviews
Additional Tips
'Have to be tart no sugar please' (weequine).
Read the discussion about this recipe on the Forum.