Cranachan
Cranachan owes its origins to crowdie, a popular breakfast in which crowdie cheese is combined with lightly toasted oatmeal, cream, and local honey. Raspberries, when in season, might be added to the breakfast. Cranachan is now a traditional Scottish dessert and made to celebrate the raspberry harvest in June. The dessert of cream and fresh seasonal raspberries is bolstered by Scottish oats and whisky. It has been called 'the uncontested king of Scottish desserts' and therefore a traditional dessert for Burns Night although raspberries are not in season so not strictly appropriate.
Equipment
Weighing scales
Measuring jug
Baking tray
2 mixing bowls
Shallow dish
Small masher or fork
4 dessert glasses
Preparation method
Spread the oats on a baking tray and place under a hot grill and toast for about 5 minutes, checking that they don’t burn.
Place in a bowl and set aside to cool.
Place 200g of raspberries in the shallow dish and crush them with a small masher or fork and set aside.
Place the cream in a mixing bowl and whisk until just starting to thicken.
Add the whisky and honey and fold in gently. This should thicken the cream further but if it doesn’t reach soft peaks, whisk it with the electric hand whisk until it does.
Carefully add two thirds of the oats and gently stir to incorporate into the cream mixture.
Place a third of the cream mixture in the bottom of the dessert glasses.
Use half of the crushed raspberries to place over the cream.
Add another layer of cream over the raspberries and then use the rest of the raspberries to place over the second layer of cream. Place the remaining cream mixture over the top.
Sprinkle the rest of the oats over the top of the last layer of cream and add a few fresh raspberries.
Place in the fridge for an hour or two before serving.
