Raspberry Cream Crowdie Recipes
RASPBERRY CREAM CROWDIE
Crowdies are traditional Scottish desserts, first served to celebrate the autumn harvest. Naturally, they include whisky among their ingredients, but that can be omitted! To keep your dessert course purely Scottish, serve this Raspberry Cream Crowdie with rich Scottish shortbreads. I am posting this recipe, from one adapted from an International Masters '1001 recipes for pan or wok' recipe card, for the 2005 Zaar World Tour. Vary the berries to suit taste preferences. Crowdies may be largely prepared ahead, but are best assembled just before being served: that way the oats stay crisp. The preparation and cooking times below do not include the several hours cooling time required after you have made the crowdies.
Provided by bluemoon downunder
Categories Dessert
Time 13m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Put the oatmeal or oats in a heavy-based, preferably non-stick, pan and cook over a low heat, stirring constantly until they are toasted and golden. Allow to cool before use.
- Meanwhile, pour the cream into a mixing bowl and whip until soft peaks form, then gradually whisk in the honey and whisky (if you are including this). Set aside.
- After you have removed the stems, washed and carefully dry the raspberries, place a few raspberries in the base of 4 dessert glasses, top with a little cream mixture and sprinkle with some oatmeal or oats. Continue layering the raspberries, cream and oatmeal, finishing with a layer of raspberries and oatmeal. Chill until required.
- Notes: To prevent the oats from becoming soggy, chill the cream mixture at the end of step 2, and assemble the desserts just before serving.
- Alternative: For slightly larger serves, with more of the creamy mixture, use 150ml of double cream and 150ml of yoghurt, mixed together, with honey and whisky then whisked into the blended cream/yogurt. The yogurt I always buy is a very creamy, slightly sweet Greek yogurt which I get at a local delicatessen. When I make this recipe I intend using this instead of cream.
Nutrition Facts : Calories 357.3, Fat 20.6, SaturatedFat 12, Cholesterol 69.9, Sodium 21.9, Carbohydrate 41.7, Fiber 7.6, Sugar 21.4, Protein 5.2
SCOTTISH CREAM CROWDIE WITH RASPBERRIES
This is a name that isn't really known on these shores, although there may be a small group or two of people of Scottish descent who use it. It is an Anglicized version of an old Gaelic (Scottish) word for curd. A crowdie was a porridge (or pudding) and was usually eaten for breakfast. This version is one that was used on special occasions at harvest time. Although a crowdie doesn't traditionally include fruit, it, like any breakfast cereal, is certainly lifted to another level when it is included. Adapted from King Arthur flour.
Provided by Sharon123
Categories Breakfast
Time 20m
Yield 1-2
Number Of Ingredients 5
Steps:
- Toast the oatmeal in a 400°F oven for 8 to 10 minutes. Let cool.
- Beat the cream until it is soft, not stiff. Add and gently beat in the sugar and vanilla.
- Fold in the cooled oatmeal and raspberries. Put into a serving dish, cover and chill. Enjoy!
Nutrition Facts : Calories 1156.2, Fat 90.6, SaturatedFat 55.1, Cholesterol 326.1, Sodium 93.5, Carbohydrate 79.7, Fiber 10.6, Sugar 45.8, Protein 10.7
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
CRUSHED RASPBERRY CREAMS
Barney Desmazery's tasty berry dessert is both creamy and low in fat - no cooking needed
Provided by Barney Desmazery
Categories Dessert, Dinner, Lunch, Treat
Time 15m
Number Of Ingredients 5
Steps:
- In a small bowl stir a sprinkling of the sugar in with the raspberries, crushing them very slightly as you stir, but still leaving them more or less whole. In a separate bowl fold the crème fraîche and yogurt together with the remaining sugar and the meringue pieces.
- Divide the raspberries among four small glasses, top with the creamy meringue mixture. The raspberry pots can be eaten straight away or will keep in the fridge for up to 4 hours.
Nutrition Facts : Calories 214 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 25 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.23 milligram of sodium
RASPBERRY WHIPPED CREAM
Make this raspberry whipped cream to go atop any one of our delicious desserts, like our Flourless Chocolate Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 2 1/2 cups
Number Of Ingredients 4
Steps:
- Place raspberries in the bowl of a food processor; process until smooth. Pass through a fine strainer; discard seeds. Sweeten with sugar, if desired.
- Combine cream, 1 tablespoon sugar, and vanilla in a large bowl; whisk together until soft peaks form. Gently fold in raspberry puree to form swirls.
CREAM CROWDIE
Make and share this Cream Crowdie recipe from Food.com.
Provided by darthlaurie
Categories Dessert
Time 2h10m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Place oatmeal in a small pan. Stir over low heat five minutes or until lightly toasted. Remove from heat; cool completely.
- Whip cream in a small mixing bowl until soft peaks form.
- Add honey and beat just until combined. Fold cooled toasted oats into the cream mixture using a metal spoon.
- Layer the cream and raspberry in a dessert glasses, ending with the cream.
- Refrigerate for 2 hours. Serve sprinkled with toasted oats.
Nutrition Facts : Calories 1025.8, Fat 89.4, SaturatedFat 55, Cholesterol 326.1, Sodium 92.5, Carbohydrate 54.5, Fiber 2.1, Sugar 35.1, Protein 8.3
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.
RASPBERRY CREAM
I HAVE a passion for trying new recipes, the kind that bring joy to my eyes as well as my stomach! I discovered this recipe over 40 years ago. It's a very refreshing summer dessert. If you need a great-looking, tasty treat to end a meal, this is it! -Christl Bennett, Burlington, Kentucky
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- In a bowl, dissolve gelatin in boiling water. Stir in raspberries and ice cream until blended. Spoon into two dessert dishes. Cover and refrigerate for at least 1 hour. Garnish with whipped cream.
Nutrition Facts : Calories 433 calories, Fat 7g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 151mg sodium, Carbohydrate 89g carbohydrate (79g sugars, Fiber 6g fiber), Protein 7g protein.
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