Cranachan

[kickingfrog]

Cranachan

From ‘Scottish Recipes’ website:

Ingredients For Cranachan

60g of GF oats/ oatmeal
150g of raspberries
4 tablespoons of malt whisky
4 tablespoons of runny Scottish honey
600mls of double cream


How To Make Cranachan

Scatter the oatmeal onto a baking tray and toast in a low oven or under the grill {or on a non-stick pan} until they become golden brown.
Do stand and watch this because they can easily and quickly burn.

…Nick Nairn ...advises toasting the oatmeal with a half measure of {soft brown} sugar together to give a crunchy texture and caramel flavour. This is done either under the grill or with care in a non stick frying pan using a medium heat and tossing often.
….toss… the raspberries in whisky and warm honey for an enhanced flavour.
Once prepared …drizzle… any extra whisky with the warmed honey over the cranachan.

Blend 50g of the raspberries in the liquidiser until they become smooth. {keep a few back to decorate}

Whip the double cream until a stiff mixture forms.
Stir in the honey and the whisky and mix well.
Do use a good quality malt whisky to enhance the flavour.

We have found Glenlivet, Macallan, Glenmorangie, Glenfiddich, Isle of Jura and our local malt, Glen Garioch to be particularly tasty.
We use a different malt each time we make Cranachan with raspberries to enjoy


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