Cranachan Scottish Soft Fruit Brose Recipes

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

Cranachan image

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

Ingredients

2 tbsp medium oatmeal
300g fresh British raspberries
a little caster sugar
350ml double cream (we used Jersey double cream)
2 tbsp heather honey
2-3 tbsp whisky, to taste

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

Cranachan (Scottish soft fruit brose) image

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.

Ingredients

2 ounces old-fashioned oatmeal
10 ounces fresh double cream (è}@è}@ipping cream)
3 tablespoons honey
3 tablespoons good Scotch whisky
12 ounces fresh raspberries (or other fresh soft fruit)

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

Cranachan image

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

Ingredients

40 g oatmeal
250 ml double cream
2 teaspoons vanilla
1 tablespoon honey
290 g fresh raspberries

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

Cranachan image

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.

Ingredients

110g (4oz) Scottish Oatmeal
550ml (1 pint) whipping cream
225g (8oz) Scottish Raspberries
Heather honey to taste
1-2 tablespoon whisky

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

Cranachan image

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.

Ingredients

1/3 cup pinhead or steel-cut oats
2 cups heavy cream
3 tbsp malt whisky or Drambuie
4 tbsp Scottish heather honey
4 oz fresh raspberries

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