Cranachan is a traditional Scottish dessert made of oats, cream, whisky and raspberries. Many Scots still use the name “crowdie cream” because, in the past, a soft Scottish cheese called crowdie was used in the place of cream. A single malt Scotch make all the difference in this delicious alternative to a trifle.
3 Tablespoons of oatmeal
10 1/2 ounces fresh raspberries*
1 cup heavy cream
2 Tablespoons good quality honey
2 Tablespoons single malt whisky*
Place the oatmeal in a cool, dry pan and turn on the heat to simmer. Stirring occasionally, toast the oatmeal until it is golden brown. This process could take between 10 to 20 minutes. Once the oatmeal is toasted to a golden brown color, turn off the heat and let it cool in the pan.
Place the cream in a bowl and whisk up until soft and relatively thick. Add the honey and single malt whisky and fold it in with a whisk, until it is soft and creamy.
Pick out some of the best raspberries for decoration and add three or four to the bottom of each serving glass,reserving a few for garnishing. Add the rest of the raspberries to the cream mixture and fold in carefully, breaking up a few of the raspberries to obtain a slight pink coloring to the cream.
Spoon the mixture into the serving glasses, then add cream to the top to make an even base for the oatmeal. Using a teaspoon, evenly sprinkle the oatmeal over the dessert. Add a raspberry for the finishing touch and chill for about three hours, or overnight in the refrigerator.
To serve the dessert, remove from the refrigerator and top it off with a raspberry. Cranachan can be served on its own, or with cream and more raspberries.
The single malt scotch used in this recipe was Macallan 12 year old scotch. You can also use bourbon or rum in place of the scotch.
Strawberries can substituted for the raspberries.