Scottishcreamcrowdiewithraspberries Recipes

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!

Steps:

• Sprinkle the gelatin over 3 tablespoons water in a bowl and let stand, 5 minutes. Melt the chocolate in a heatproof bowl set over a pot of barely simmering water (do not let the bowl touch the water), stirring occasionally. Remove the bowl from the pot and slowly whisk in the milk; keep warm.
• Whisk the egg yolks, granulated sugar, salt and 1 tablespoon vanilla in a large heatproof bowl. Place the bowl over the pot of hot water and cook, stirring constantly with a rubber spatula, until smooth and slightly custardlike, 3 to 5 minutes. Slowly stir in the warm chocolate mixture and cook until it coats a spoon, 3 to 5 minutes. Remove the bowl from the pot and whisk in the gelatin mixture until smooth. Transfer to a clean bowl, cover and refrigerate until the custard just begins to set, about 1 hour.
• Line the walls of an 8-inch springform pan with ladyfingers, standing them up (trim the bottoms, if desired). Beat the heavy cream in a large bowl with a mixer until it holds soft peaks; sift 1 tablespoon confectioners' sugar on top, add the remaining 1 teaspoon vanilla and stir. Gently fold 1 1/2 cups whipped cream into the chocolate custard until smooth. Carefully fill the pan with the chocolate cream. Refrigerate until set, at least 3 hours.
• Remove the sides of the pan and transfer the dessert to a platter. Gently toss the raspberries with the liqueur and the remaining 1 tablespoon confectioners' sugar in a bowl, then arrange on top of the cake.

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.

Steps:

• Preheat the oven to 375 degrees F.
• For the fruit: Using a mortar and pestle, mini food processor or a sealed plastic bag and a mallet or rolling pin, crush the freeze-dried raspberries and strawberries together to a powder; some little pebbles are ok. Set aside 2 tablespoons for the icing and garnish.
• For the dough: Spray the bottom and sides of an 8-inch square baking dish or 8- or 9-inch round pie pan with cooking spray.
• Unroll the crescent dough out on a sheet of parchment paper. If using dough with perforations, gently pinch the seams to keep them together. Leaving about a 1-inch border on one of the short sides, sprinkle with the remaining fruit mixture, followed by a layer of the granulated sugar and then the brown sugar. Use a box grater or rasp and grate the butter evenly over the top. Starting with the short edge with the filling on it, roll, tucking as you go, towards the short edge with the empty border. Cut into 8 equal rounds and place in the prepared dish. Bake until the tops are golden, 13 to 14 minutes.
• For the icing: While the danishes are baking, in a small bowl, whisk together the confectioners' sugar, 1 tablespoon of the reserved fruit mixture, a pinch of salt and 1 teaspoon of preferred liquid. The icing should be thick like a glaze, but thin enough to pour. If needed, add more liquid.
• Drizzle the icing over the warm danishes. Transfer to plates and sprinkle with the remaining fruit mixture. Serve warm.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk flour and 1/4 cup plus 2 tablespoons sugar together in a bowl. Whisk in eggs and butter. Add 1/4 cup plus 2 tablespoons milk and lemon juice; whisk until batter is very smooth, about 3 minutes.
• Pour batter into a 9-inch oval or round baking dish. Scatter raspberries on top.
• Bake in the preheated oven until puffy and golden, about 30 minutes. Let cool, about 15 minutes. Dust with confectioners' sugar.

Steps:

• Pour the milk into a pan and heat it slowly and carefully over very low heat.
• You must watch it constantly until it curdles.
• DO NOT allow the milk to boil or even to simmer, or the curds will harden.
• When the curd has set, allow it to cool before you attempt to drain the whey.
• Line a colander with a clean muslin cloth (double-layered or triple-layered cheesecloth makes a fair substitute if you don't have muslin), and transfer the curds into it.
• Leave the colander alone until most of the whey had drained and then squeeze out the last of the whey by hand.
• Mix the crowdie with a little salt until it has attained a smooth texture.
• Lastly, blend the crowdie with a little cream, put the mixture in a dish and allow to rest in the refrigerator.

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.