Cranachan – our fave Scottish dessert

So, it’s Burns Night tomorrow! As true Scottish expats, we’ll of course be celebrating here in Berlin. And besides haggis, neeps and tatties, there’s one dish that will be an absolute ‘must’ on the menu – Cranachan! A dream of whipped mounds of cream, folded together with sweet raspberries, oodles of honey, a sprinkling of oatmeal, and an optional dash of whisky. And because Cranachan isn’t just for Burns Night, I thought I’d share my updated recipe with you, just in time for you to go and get everything you need to make it before the big day. And of course, you can have it any other time of the year too!

IMG_3701Ingredients
(serves 6-8)

  • 50g gluten free oats or oatmeal
  • 500ml double or whipping cream
  • 300g raspberries (fresh or frozen)
  • 2 tablespoons runny honey
  • 2 tablespoons whiskey (optional)

IMG_3690IMG_3700Directions

  • If using frozen raspberries, take them out the freezer at least two hours before to thaw.
  • Blitz the oats in a blender (I use a small hand held one) until they resemble coarse oatmeal. I haven’t found gluten free oatmeal yet, so I do it this way. If you have gluten free oatmeal, you can just use that. Or, if you don’t need to make this gluten free, you can just use regular oatmeal.
  • Dry roast the oats/oatmeal in a large, flat bottomed frying pan on a medium heat until golden (sometimes it’s hard to tell as they’re already quite golden coloured by nature, but when they start giving off a slightly nutty smell you’re probably done) – careful that they don’t burn! Set aside to cool.
  • Whip the cream into soft peaks being careful not to over whip.
  • Stir in the honey and whisky. CAUTION: There is a lot of discussion about whether the distillation process really removes all traces of the gluten protein from whisky. Depending what kind of casks the whisky is stored in, there may also be cross contamination from other grains after distillation. I don’t actually have coeliacs disease, and am fine with drinking whisky, so I can’t comment for sure. If in doubt or if you are very sensitive, just omit the whisky – the Cranachan will still taste divine. You may also want to omit the whisky if making this for children.
  • Crush half the raspberries and gently fold them into the cream with a fork to create a ripple effect.
  • Reserve a few of the whole raspberries, then fold the rest into the cream too.
  • Lastly, fold in the roast oats/oatmeal and transfer the mixture into a pretty serving bowl.
  • Garnish with the reserved raspberries on top and leave to chill in the fridge for at least 1 hour.

IMG_3699IMG_3739(PS: The Cranachan in the last pic looks a little pinker, because it’s actually a bowl of leftovers from the day after – hard to believe there were leftovers, I know! – and the raspberries had given off a lot more juice, turning the cream more pink)

 

Cranachan
 
Author:
Serves: 6-8
Ingredients
  • 50g gluten free oats or oatmeal
  • 500ml double or whipping cream
  • 300g raspberries (fresh or frozen)
  • 2 tablespoons runny honey
  • 2 tablespoons whiskey (optional)
Instructions
  1. If using frozen raspberries, take them out the freezer at least two hours before to thaw.
  2. Blitz the oats in a blender (I use a small hand held one) until they resemble coarse oatmeal. I haven't found gluten free oatmeal yet, so I do it this way. If you have gluten free oatmeal, you can just use that. Or, if you don't need to make this gluten free, you can just use regular oatmeal.
  3. Dry roast the oats/oatmeal in a large, flat bottomed frying pan on a medium heat until golden (sometimes it’s hard to tell as they’re already quite golden coloured by nature, but when they start giving off a slightly nutty smell you’re probably done) – careful that they don’t burn! Set aside to cool.
  4. Whip the cream into soft peaks being careful not to over whip.
  5. Stir in the honey and whisky. CAUTION: There is a lot of discussion about whether the distillation process really removes all traces of the gluten protein from whisky. Depending what kind of casks the whisky is stored in, there may also be cross contamination from other grains after distillation. I don't actually have coeliacs disease, and am fine with drinking whisky, so I can't comment for sure. If in doubt or if you are very sensitive, just omit the whisky - the Cranachan will still taste divine. You may also want to omit the whisky if making this for children.
  6. Crush half the raspberries and gently fold them into the cream with a fork to create a ripple effect.
  7. Reserve a few of the whole raspberries, then fold the rest into the cream too.
  8. Lastly, fold in the roast oats/oatmeal and transfer the mixture into a pretty serving bowl.
  9. Garnish with the reserved raspberries on top and leave to chill in the fridge for at least 1 hour.
Nutrition Information
Serving size: 6-8

Leave a Reply

Your email address will not be published. Required fields are marked *

Comment *






Rate this recipe:  

CommentLuv badge

This site uses Akismet to reduce spam. Learn how your comment data is processed.