I purchased a bottle of Scotch Whiskey one day, after reading a John Dickson Carr book set in Scotland and they were always pouring a dram and I got a bug and had to have some. It will of course take me forever to use the whole bottle, so my dear Scottish friend Katrina said, 'use it in cooking', and she sent me this recipe. It was very easy to make and it was delicious. It only took a couple tbsp. of whiskey though so I'll have to make it often:) If your looking for something simple and elegant to serve for friends, this is it. Of course I have no idea the proper pronunciation of cranachan, you'll just have to wing it! Speaking of pronunciation, check out Katrina's Scottish Words posts!
This recipe is from a BBC website, but I appreciate how they put the metric and the standard for those of us that don't use metric. Here is the link to the websight...
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| Isn't it pretty? |
Raspberry cranachan
- 100g/4oz medium oatmeal
- 2 tbsp raspberry jam or 1 tbsp of créme de framboise liqueur (optional)
- 2 tbsp water to loosen the jam
- 300ml/½ pint double cream
- 1 tsp caster sugar
- 2-3 tbsp whisky
- 175g/6oz fresh raspberries
- icing sugar, to dust
Preparation method
-
Toast the oatmeal in a dry frying pan, tossing occasionally, until golden brown. Leave to cool.
-
If using the raspberry jam this can be used to
flavour the cream or it can be dribbled through the cranachan warm.
Dissolve the jam in the water. Once the jam has dissolved, strain
through a tea strainer/sieve. This now has a 'jam coulis' consistency.
-
Whisk the double cream, caster sugar and whisky
together until lightly whipped. Fold in the toasted oatmeal. Divide half
of the raspberries between four glasses. Spoon a little of the 'jam
coulis', if using, or liqueur, if using, on top of each.
-
Half-fill each glass with cranachan cream mixture
before sitting the remaining raspberries on top. Spoon more 'jam coulis'
or liqueur on top of the raspberries before topping and finishing with
the cranachan mix. Smooth the top of each cranachan cream.
-
To finish, dust each pudding with icing sugar
before serving. The pudding can be eaten immediately or refrigerated
until needed. Only dust with icing sugar when ready to eat.
This post is linked to Weekend Cooking @ Beth Fish Reads
Ooooh - that does look delicious! I shall have to try it.
ReplyDeletep.s. I know what you mean about reading a book and then deciding you need the food mentioned in it. Happens to me all the time!
this sounds great - I don't like whiskey so I would probably substitute brandy for it. Have a great week.
ReplyDeleteIt looks fab, I wish I could have tasted some! Thanks for the mention, the pronunciation of cranachan is: CRA-na-chan and all of the 'a's are sounded like the one in 'pass', the 'ch' sound is as in the word 'loch'. Yes it's that clearing your throat sound again!
ReplyDeleteIf you put ingredients which you want to use into the search box on the BBC food site it should come up with recipes which have those things in them. It might come up with more suggestions for using your whisky.
Thanks Katrina for the pronunciation! Not sure I'll ever get the CH sound down right, I think you have to be Scottish to do that! I'm thinking maybe some fudge with whiskey in it?
DeleteFudge would certainly be worth trying, any time I've had whisky flavoured fudge I've thought it didn't taste very whisky-ish. Could be a plus!
DeleteWhat a great use of the whiskey, your dessert looks so good! I totally get the craving after reading, now I'd like some cranachan :)
ReplyDeleteOh wow this sounds good because it uses oats, raspberries, and whiskey! Yummm. I've never had cranachan, but I'm definitely going to try it just as soon as it's raspberry season.
ReplyDeleteI made a recipe something like this many years ago, before i could legally buy alcohol. Looks like a good choice to serve company. I"m not a scotch drinker at all, there is something about it that disagrees with me. Some sort of intolerance or allergy. Oh well, at least hubby doesn't have to worry about me drinking his bottle when he's out.
ReplyDeleteIt is strong Heather. Carole suggested subbing brandy.
DeleteIt is gorgeous! I'm trying to imagine the taste and now I'm starving for something sweet. I don't keep very liquor at my house but I wonder if I have something that I might be able to substitute. Thanks for sharing!
ReplyDeleteIt is surprisingly not real sweet, Trish, other than the sweetness of the berries. Has only 1 tsp. sugar in it! Carole suggested using brandy as she doesn't like whiskey I would imagine you could use rum too.
DeleteYou could try sherry, port or even rose wine for a more fruity flavour.
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