CRANACHAN
Sweet summer raspberries folded into cream flavoured with honey, whisky and toasted oatmeal - what could be more delicious?
Provided by Good Food team
Categories Dessert, Dinner
Time 20m
Number Of Ingredients 6
Steps:
- To toast the oatmeal, spread it out on a baking sheet and grill until it smells rich and nutty. It will not darken quickly, so use your sense of smell to tell you when it is nutty enough. Cool the oatmeal.
- Make a raspberry purée by crushing half the fruit and sieving. Sweeten this to taste with a little caster sugar. Whisk the double cream until just set, and stir in the honey and whisky, trying not to over-whip the cream. Taste the mix and add more of either if you feel the need.
- Stir in the oatmeal and whisk lightly until the mixture is just firm. Alternate layers of the cream with the remaining whole raspberries and purée in 4 serving dishes. Allow to chill slightly before eating.
Nutrition Facts : Calories 529 calories, Fat 48 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 13 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.06 milligram of sodium
CRANACHAN
This is a popular Scottish dessert and there are many variations and names such as Cream Crowdie. Toasted oats are folded into lightly sweetened whipped cream and topped off with berries and a splash of dark rum or whisky. Surprisingly tasty!
Provided by LYNN1979
Categories World Cuisine Recipes European UK and Ireland Scottish
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spread oats out in a thin layer on a baking sheet. Toast in the preheated oven for about 10 minutes, or until nut-brown. Set aside to cool. Remove them from the pan for faster cooling.
- In a medium bowl, whip the cream to firm peaks, but not grainy. Gently fold in the confectioners' sugar, vanilla and toasted oats. Spoon into 4 serving bowls, and top with fresh berries. For an extra touch, drizzle a bit of dark rum over each serving. Garnish with a mint leaf.
Nutrition Facts : Calories 300.3 calories, Carbohydrate 20.1 g, Cholesterol 81.5 mg, Fat 22.9 g, Fiber 3.1 g, Protein 2.9 g, SaturatedFat 13.8 g, Sodium 23.4 mg, Sugar 9.4 g
CREAM CROWDIE (CRANACHAN)
Categories Dessert
Number Of Ingredients 7
Steps:
- Scatter the oatmeal and sugar evenly over a roasting tin and toast under the grill. Turn occasionally to brown evenly. Allow to cool completely. Add the honey and whisky to the double cream and whisk until thick. Fold in most of the toasted oatmeal, reserving a handful for garnish. Spoon a layer of the mixture into glass serving dishes. Add a layer of raspberries (reserve some for decoration) and top with a further layer of cream. Decorate with the reserved raspberries and oatmeal and a sprig of mint. Variation: In Scotland, the traditional way to eat cranachan is to place all the individual ingredients on the table and allow the guests to build their own pudding to taste. For a richer texture, whip 150ml double cream to stiff peaks then fold in 150ml mascarpone or crowdie cheese. Feel free to drizzle over another shot of whisky, Glayva or Drambuie.
CLASSIC CRANACHAN
This is a classic Scottish pudding recipe, simple and delicious, this particular version of the classic is from Christopher Trotter's "Scottish Cookery".
Provided by Amanda in Aberdeen
Categories Dessert
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place the oatmeal on a baking tray and toast the oatmeal under a hot grill for 3 to 5 minutes. Watch closely to ensure it doesn't burn.
- Allow the oatmeal to cool.
- Whip the cream lightly and fold in whisky and honey followed by the oatmeal and berries.
- Pour into tall glasses and chill for one hour or overnight before serving.
Nutrition Facts : Calories 660.1, Fat 47.1, SaturatedFat 28.2, Cholesterol 166.4, Sodium 48.3, Carbohydrate 43.9, Fiber 9.7, Sugar 18, Protein 7.5
CRANACHAN
Provided by Richard A. Jones
Categories Milk/Cream Berry Dairy Fruit Dessert Condiment Raspberry Oat Whiskey Winter Honey Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 5
Steps:
- 1. Heat a nonstick skillet over medium heat and add the oats. Toast for 3 to 4 minutes, stirring all the time, until the oats are beginning to turn golden. Transfer to a plate and cool.
- 2. Whisk the cream with the whisky and 2 tablespoons of the honey until soft peaks form.
- 3. Spoon the mixture into 4 dessert glasses. Cover and chill for 3 hours.
- 4. When ready to serve, sprinkle with the toasted oats and drizzle with the remaining honey. Top with raspberries and serve.
CHOCOLATE CRANACHAN
Categories Milk/Cream Chocolate Dessert Bake Oat Whiskey Fall Chill Hazelnut Sour Cream Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Mix chocolate, hazelnuts, and brown sugar in medium bowl. Spread oats out on rimmed baking sheet. Bake until golden brown, stirring occasionally, about 7 minutes. Stir hot oats into chocolate mixture (hot oats will partially melt chocolate); set aside until chocolate firms, at least 2 hours. (Can be made 1 day ahead. Cover and chill.)
- Using electric mixer, beat whipping cream, crème fraîche, and sugar in large bowl until cream mixture holds peaks. Fold in whisky.
- In each of six 10- to 12-ounce goblets, layer 3/4 cup cream mixture and 3/4 cup oat mixture; repeat layering. Top each parfait with 3/4 cup cream mixture and sprinkle with oat mixture. Cover parfaits and chill overnight.
RASPBERRY CRANACHAN TRIFLE
A twist on the Scottish classic, with crunchy flapjack-style toasted oats
Provided by Good Food team
Time 42m
Number Of Ingredients 12
Steps:
- First, make the crunchy oats. Heat oven to 180C/fan 160C/gas 4. Melt the butter and honey in a large saucepan, then stir in the other ingredients until everything is well coated. Spread out on a baking sheet, then bake for 20 mins until crisp. Cool, crumble into pieces, then set aside. Can be stored in an airtight container for up to 3 days.
- For the whisky cream, beat both pots of double cream with the mascarpone, icing sugar and whisky until it is smooth and holds soft peaks. In a separate bowl, stir a couple tbsps icing sugar into the raspberries to taste.
- To assemble, spoon some raspberries in the bottom of a glass bowl, followed by a layer of cream and a layer of oats. Repeat 2-3 times, depending on your bowl size, saving the final layer of oats to scatter over before serving with a dusting of icing sugar.
Nutrition Facts : Calories 989 calories, Fat 77 grams fat, SaturatedFat 41 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 42 grams sugar, Protein 8 grams protein, Sodium 0.38 milligram of sodium
CRANACHAN
A Scottish desert traditionally made with cream, oats and whiskey. My recipe is alcohol free, but alternatively you can substitute the vanilla for 2 tablespoons of whiskey. This recipe makes quite a large portion, but a great way to make it serve more people is to layer with vanilla ice cream in the glass.
Provided by Shoanib
Categories Dessert
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Toast the oatmeal in an oil-free frying pan for 4-5 minutes.
- Whip cream until stiff.
- Fold the honey and vanilla into the cream with a metal spoon.
- Mix the oats with cream.
- Layer with raspberries in glasses. Tall, thin, sundae glasses are ideal.
Nutrition Facts : Calories 318.1, Fat 24.7, SaturatedFat 14.8, Cholesterol 87.3, Sodium 25.8, Carbohydrate 21.7, Fiber 5.7, Sugar 8, Protein 3.8
CRANACHAN RIPPLE ICE CREAM
Indulge in this twist on the Scottish dessert, cranachan, made here into ice cream, with oats, honey, whisky and raspberries. The oats add a lovely texture
Provided by Diana Henry
Categories Dessert
Time 1h10m
Number Of Ingredients 12
Steps:
- Pour the cream and milk into a pan, then set over a low heat until just below boiling point. Take off the heat. Beat the egg yolks with the honey in a bowl until the mixture is pale, light and almost foamy. Gradually pour in the warm cream and milk, stirring all the time.
- Half-fill a large bowl with cold water and ice, then set another bowl inside that one. This will help cool the custard down later and stop it cooking as soon as it's thick enough.
- Pour the custard mixture into a heavy-bottomed saucepan, then add a pinch of salt and set over a low heat, stirring with a wooden spoon until the mixture thickens enough to coat the back of it. It's important that you don't overheat the mixture or the egg yolks will scramble. You will feel, as you're stirring, that the texture of the mixture changes - it becomes silky and slightly thicker. At this stage, pour the custard into the bowl set in the iced water. Stir in the vanilla, whisky and lemon juice, then leave to cool, stirring from time to time.
- Heat the oven to 180C/160C fan/gas 4. Mix the oats, maple syrup and a pinch of salt together in a bowl, then spread out on a baking sheet lined with baking parchment. Bake for 10 mins. Break up any clumps of sticky oats, then return to the oven and bake another 5 mins, or until golden brown. Leave to cool for 10 mins, then break the mixture up into small chips.
- For the ripple, put the raspberries in a saucepan with 1 tbsp water and cook over a low heat until they break down into a purée (press the berries with the back of a spoon to help them collapse). Push the purée through a sieve, discard the seeds, then mix in the sugar and glucose.
- Churn the custard in an ice cream maker, following the manufacturer's instructions. Once it holds its shape, add two thirds of the toasted oats. If you do not have an ice cream maker, pour the custard into a freezer-proof container, put it in the freezer, then take out once every hour and blitz in a food processor. Do this three times, folding in the oats after the final blitzing.
- When the ice cream is frozen, but not too hard, transfer a third of it to a freezer-proof container. (If you haven't used an ice cream maker, you'll need a second freezer-proof container). Using a cocktail stick or a skewer, gently swirl the raspberry purée through it. Do the same with the next two thirds of the ice cream and raspberry purée. Top with the remaining toasted oat mixture, then cover and leave in the freezer overnight before serving.
Nutrition Facts : Calories 435 calories, Fat 26 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 34 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.2 milligram of sodium
CRANACHAN WITH RASPBERRIES
A simple but tasty Scottish dessert sometimes called Tipsy Oats or Cream Crowdie. Have your own Robert Burns night. :) Cooking time includes chilling.
Provided by WiGal
Categories Dessert
Time 55m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Toast oatmeal by putting in dry skillet over medium heat, add a couple dashes of whisky to oats, turning oats often until golden brown. This should take about 10 minutes.
- Remove from pan so that oatmeal cools faster.
- Whisk the cream together with honey and 1 tablespoon whisky, fold COOLED whisky infused oatmeal into whipped cream.
- Layer into glasses whipped cream and raspberries.
- Chill 30 minutes before serving.
CRANACHAN (SCOTTISH SOFT FRUIT BROSE)
This recipe combines traditional Scottish produce to good effect, creating a mouthwatering desert that is a delightful treat whenever fresh soft fruit is in season. Although this elegant desert is popular across Scotland, it is consumed in enormous quantities in the Loch Ness area and in the Northeast of Scotland where huge, fat, juicy raspberries abound in late summer.
Provided by Millereg
Categories Sauces
Time 1h
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Toast the oatmeal under a broiler, turning occasionally with a spoon or spatula, until it is golden brown.
- Allow the oatmeal to cool.
- Whip the cream until it is very stiff and then mix in the honey, whisky and oatmeal.
- Layer the raspberries with the cream mixture in four tall glasses, cover with Kling or Saran wrap and refrigerate.
- Allow to come to room temperature for 30 minutes before serving and then decorate with a few raspberries.
ORANGE CRANACHAN
This seasonal pud makes a delicious yet light ending to a hearty meal
Provided by Good Food team
Categories Dessert, Dinner
Time 20m
Number Of Ingredients 6
Steps:
- Slice the top and bottom off each orange and sit them on a board. Using a sharp knife, cut down between the peel and flesh until all the peel and pith have been removed. Cut between each membrane to remove all the segments. Roughly chop and set aside.
- Heat a non-stick frying pan over a medium heat. Dry-fry the oatmeal, stirring often, for 3-5 mins. It should start to smell nutty, but don't let it burn. Tip the oatmeal onto a plate to cool.
- Whisk the cream and whisky together to soft peaks. Carefully fold in the yogurt, oatmeal and honey until just combined. Spoon half the mixture into 4 serving glasses and top with half the orange. Repeat layer with the remaining ingredients and serve drizzled with extra honey, if you like.
Nutrition Facts : Calories 318 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 18 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.11 milligram of sodium
CRANACHAN
Cranachan is one of the most delicious and simplest puddings, using oatmeal, soft fruit and whisky.
Provided by philipallan
Time 20m
Yield Serves 6
Number Of Ingredients 5
Steps:
- Preheat oven to 180C (350F, Gas 4)
- Toast the oatmeal in the oven for 10-15 minutes until lightly browned. Whip cream and honey until stiff and add whisky. Place fruit, cream and oatmeal in layers in individual glasses, starting with a layer of fruit and finishing with a layer of cream. Decorate with a couple of raspberries and a sprinkling of toasted oatmeal.
- Chill and serve.
PUNJABI CRANACHAN
For a lighter version of this dish, substitute half of the cream for Greek yogurt.
Provided by Food Network
Categories dessert
Time 1h
Yield 4 to 5 servings
Number Of Ingredients 12
Steps:
- In a bowl, whisk together the egg yolks and 6 tablespoons of the sugar until pale and fluffy, and set aside.
- In a small bowl, mix the cornflour to a paste in 1 to 2 teaspoons of the milk. Put the cornflour paste, the remaining milk, and the ground almonds into a pan, and bring to a boil over a low heat. Boil for 1 to 2 minutes, take off the heat, and then gradually add the egg and sugar mixture a little at a time, whisking continuously.
- Return the mixture to a simmer and cook, whisking continuously, for 4 to 5 minutes, or until the mixture has thickened enough to coat the back of a spoon. Pour the mixture into a bowl and cover with plastic wrap. Set the mixture aside to cool.
- Heat a dry frying pan over low heat, and add the porridge oats, and toast, stirring regularly, for 4 to 5 minutes, or until golden brown. Set aside to cool, and then chill in the refrigerator for at least 10 minutes.
- In a food processor, blend a handful of the blackberries, the lemon juice, and the remaining sugar to a puree. Stir in the remaining blackberries until well combined.
- dd 1 tablespoonful of the whipped cream to the reserved milk and almond mixture, and stir until well combined. Fold in the remaining whipped cream, the cooled porridge oats, and the whisky.
- To serve, spoon layers of the almond cream mixture into 4 or 5 serving glasses, then spoon over layers of the blackberry puree, and then sprinkle over a layer of the flaked almonds. Repeat the process to create more layers until all of the ingredients have been used up. Garnish with any remaining flaked almonds, and sprinkle with icing sugar.
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