Cranachan, the king of Scottish desserts recipe
Cranachan, the king of Scottish desserts
Discover Cranachan recipe, this delicious dessert created in Scotland to celebrate the raspberry harvest in June. Prepared with oatmeal, raspberries and cream, and enhanced with a touch of honey and Scotch whisky, this typical Scottish dessert will be perfect to end your meal in style, or to serve at Burns Night dinner on January 26.
| Category | dessert |
| Preparation time | 30 mn |
- 70g oatmeal
- 300g raspberries
- 300ml double cream
- 1 tbsp brown sugar
2 tbsp honey
2-3 tbsp Scottish whisky
Lightly toast the oatmeal in a pan or in the oven at 180°C until it smells nutty (about 5 mins). Add brown sugar at the end of cooking to caramelize. Set aside to cool.
Set a few raspberries aside for garnish and crush the rest with a fork or potato masher.
Whip the cream with an electric mixer until stiff, then add the honey and whisky while continuing to mix with a spoon or whisk. Taste and adjust the amount of ingredients to taste.
Stir in the oatmeal (keep a few for garnish) and mix gently.
In a bowl or verrine, alternate the layers of the cream-based mixture and the raspberry purée. Place a few whole raspberries sprinkled with oatmeal on top. It's ready !
Article written by Camille L.
