Best Raspberry Cream Crowdie Recipes

RASPBERRY CREAM CROWDIE

Steps:

• Put the oatmeal or oats in a heavy-based, preferably non-stick, pan and cook over a low heat, stirring constantly until they are toasted and golden. Allow to cool before use.
• Meanwhile, pour the cream into a mixing bowl and whip until soft peaks form, then gradually whisk in the honey and whisky (if you are including this). Set aside.
• After you have removed the stems, washed and carefully dry the raspberries, place a few raspberries in the base of 4 dessert glasses, top with a little cream mixture and sprinkle with some oatmeal or oats. Continue layering the raspberries, cream and oatmeal, finishing with a layer of raspberries and oatmeal. Chill until required.
• Notes: To prevent the oats from becoming soggy, chill the cream mixture at the end of step 2, and assemble the desserts just before serving.
• Alternative: For slightly larger serves, with more of the creamy mixture, use 150ml of double cream and 150ml of yoghurt, mixed together, with honey and whisky then whisked into the blended cream/yogurt. The yogurt I always buy is a very creamy, slightly sweet Greek yogurt which I get at a local delicatessen. When I make this recipe I intend using this instead of cream.

SCOTTISH CREAM CROWDIE WITH RASPBERRIES

Steps:

• Toast the oatmeal in a 400°F oven for 8 to 10 minutes. Let cool.
• Beat the cream until it is soft, not stiff. Add and gently beat in the sugar and vanilla.
• Fold in the cooled oatmeal and raspberries. Put into a serving dish, cover and chill. Enjoy!

CRANACHAN WITH RASPBERRIES

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.

CREAM CROWDIE

Steps:

• Place oatmeal in a small pan. Stir over low heat five minutes or until lightly toasted. Remove from heat; cool completely.
• Whip cream in a small mixing bowl until soft peaks form.
• Add honey and beat just until combined. Fold cooled toasted oats into the cream mixture using a metal spoon.
• Layer the cream and raspberry in a dessert glasses, ending with the cream.
• Refrigerate for 2 hours. Serve sprinkled with toasted oats.

CRANACHAN

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.