Cranachan is a quintessential Scottish concoction, because it combines so many ingredients that Scotland is known for: whisky, oats, heather honey and raspberries, and cream from the cows of the highlands.
It was originally a summer dish and often consumed around harvest time but is now more likely to be served all year round and on special occasions. A variant dish was ale-crowdie, consisting of ale, treacle, and whisky with the oatmeal - served at a wedding with a ring in the mixture: whoever got the ring would be the next to marry.
• 1/3 cup (2 oz) and 1/4 cup (1 1/2 oz) steel cut/pinhead oats
• 1/3 cup (3 oz) Scotch whisky (Glenfiddich or Glenlivet, use a top quality brand)
• 2 cups (12 oz) fresh raspberries
• 3 tbsp Scotch whisky
• 3 tbsp organic raw honey
• 2 tsp sugar
• 2 cups of organic heavy whipping cream (it’s important to use good quality cream)
1. The night before you want to make the dessert, toast 1/3 cup (2 oz) of the oats in a cast iron or very heavy pan until very lightly browned- this won’t take long, so keep a close eye, as you don’t want burnt oats.
2. Put the oats in a bowl and cover with 1/3 cup (3 oz) of whisky. Cover and let stand overnight to soak.
3. The next day when you are ready to make the Cranachan, toast the second batch of oats, exactly the same as you did the first ones. Remove from heat and set aside to cool. Also choose a few choice raspberries to decorate the tops and set them aside.
4. Crush the rest of the raspberries in a bowl, with a spatula or fork, (just a bit, we’re not making jam).
5. Sprinkle the raspberries with 2 teaspoons of sugar, 1 tablespoon of honey and 1 tablespoon of whisky. Mix well and set aside.
6. Whip the cream until it starts to thicken, then add the other 2 tablespoons of honey, and 2 tablespoons of whisky. Continue to whip until stiff peaks form. Now fold in the whisky soaked oats.
7. Place a spoonful or two, to cover the bottom of the glass, of the raspberries, then add some of the cream mixture.
8. Sprinkle the cream with some of the toasted oats, then repeat the layers. Finish with the sprinkled oats and top with a raspberry or three.
9. Refrigerate until ready to eat, but take them out about 20 minutes before serving, for better flavour.
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