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...
|Isn't it pretty?|
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