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
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
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
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
PUNJABI CRANACHAN
For a lighter version of this dish, substitute half of the cream for Greek yogurt.
Provided by Food Network
Categories dessert
Time 1h
Yield 4 to 5 servings
Number Of Ingredients 12
Steps:
- In a bowl, whisk together the egg yolks and 6 tablespoons of the sugar until pale and fluffy, and set aside.
- In a small bowl, mix the cornflour to a paste in 1 to 2 teaspoons of the milk. Put the cornflour paste, the remaining milk, and the ground almonds into a pan, and bring to a boil over a low heat. Boil for 1 to 2 minutes, take off the heat, and then gradually add the egg and sugar mixture a little at a time, whisking continuously.
- Return the mixture to a simmer and cook, whisking continuously, for 4 to 5 minutes, or until the mixture has thickened enough to coat the back of a spoon. Pour the mixture into a bowl and cover with plastic wrap. Set the mixture aside to cool.
- Heat a dry frying pan over low heat, and add the porridge oats, and toast, stirring regularly, for 4 to 5 minutes, or until golden brown. Set aside to cool, and then chill in the refrigerator for at least 10 minutes.
- In a food processor, blend a handful of the blackberries, the lemon juice, and the remaining sugar to a puree. Stir in the remaining blackberries until well combined.
- dd 1 tablespoonful of the whipped cream to the reserved milk and almond mixture, and stir until well combined. Fold in the remaining whipped cream, the cooled porridge oats, and the whisky.
- To serve, spoon layers of the almond cream mixture into 4 or 5 serving glasses, then spoon over layers of the blackberry puree, and then sprinkle over a layer of the flaked almonds. Repeat the process to create more layers until all of the ingredients have been used up. Garnish with any remaining flaked almonds, and sprinkle with icing sugar.
CHOCOLATE CRANACHAN
Categories Milk/Cream Chocolate Dessert Bake Oat Whiskey Fall Chill Hazelnut Sour Cream Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Mix chocolate, hazelnuts, and brown sugar in medium bowl. Spread oats out on rimmed baking sheet. Bake until golden brown, stirring occasionally, about 7 minutes. Stir hot oats into chocolate mixture (hot oats will partially melt chocolate); set aside until chocolate firms, at least 2 hours. (Can be made 1 day ahead. Cover and chill.)
- Using electric mixer, beat whipping cream, crème fraîche, and sugar in large bowl until cream mixture holds peaks. Fold in whisky.
- In each of six 10- to 12-ounce goblets, layer 3/4 cup cream mixture and 3/4 cup oat mixture; repeat layering. Top each parfait with 3/4 cup cream mixture and sprinkle with oat mixture. Cover parfaits and chill overnight.
CRANACHAN WITH RASPBERRIES
A simple but tasty Scottish dessert sometimes called Tipsy Oats or Cream Crowdie. Have your own Robert Burns night. :) Cooking time includes chilling.
Provided by WiGal
Categories Dessert
Time 55m
Yield 4 serving(s)
Number Of Ingredients 5
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.
BREAKFAST CRANACHAN
A healthy start to the day with cereal, yogurt and fruit all in one dish :) Yumm! Found this in a "3 Ingredient Cookbook". *Note: you can also use fresh blackberries or blueberries in place of the raspberries. It is also nice drizzled with a generous amount of liquid honey for those that like something sweeter :) This is a traditional scottish recipe brought up to date :) *Note: I have posted my recipe for 'Crunchy Oat Cereal' separately.
Provided by Jen T
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Preheat the grill/broiler to high.
- Spread the cereal in a shallow pan and place under the heat for 3-4 minutes, stirring regularly.
- Set aside to cool.
- When cold fold into the yogurt, then, gently fold in 1 cup of the raspberries, being careful not to crush them too much.
- Spoon into four serving dishes or glasses and top with the remaining berries.
- Serve immediately.
Nutrition Facts : Calories 21.3, Fat 0.3, Sodium 0.4, Carbohydrate 4.9, Fiber 2.7, Sugar 1.8, Protein 0.5
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
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.
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
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.
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CRANACHAN: A TRADITIONAL SCOTTISH DESSERT - SCOTTISH SCRAN
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4.3/5 (47)Total Time 25 minsCategory Sweet RecipesCalories 448 per serving
- Firstly, toast the oats. You can do this in a pan on the stovetop or in the oven. Put the oats in a dry pan or spread them out on a tray to go under the grill. There will be a nutty sort of smell when they’re ready. Keep checking them continuously so they don’t burn! Put in a bowl and set aside to cool.
- Whip the cream to stiff peaks. Add the whisky and the honey. Start with a smaller amount and you can always add more to taste.
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