Best 8 Cranachan Recipes

CRANACHAN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spread oats out in a thin layer on a baking sheet. Toast in the preheated oven for about 10 minutes, or until nut-brown. Set aside to cool. Remove them from the pan for faster cooling.
• In a medium bowl, whip the cream to firm peaks, but not grainy. Gently fold in the confectioners' sugar, vanilla and toasted oats. Spoon into 4 serving bowls, and top with fresh berries. For an extra touch, drizzle a bit of dark rum over each serving. Garnish with a mint leaf.

CREAM CROWDIE (CRANACHAN)

Steps:

• Scatter the oatmeal and sugar evenly over a roasting tin and toast under the grill. Turn occasionally to brown evenly. Allow to cool completely. Add the honey and whisky to the double cream and whisk until thick. Fold in most of the toasted oatmeal, reserving a handful for garnish. Spoon a layer of the mixture into glass serving dishes. Add a layer of raspberries (reserve some for decoration) and top with a further layer of cream. Decorate with the reserved raspberries and oatmeal and a sprig of mint. Variation: In Scotland, the traditional way to eat cranachan is to place all the individual ingredients on the table and allow the guests to build their own pudding to taste. For a richer texture, whip 150ml double cream to stiff peaks then fold in 150ml mascarpone or crowdie cheese. Feel free to drizzle over another shot of whisky, Glayva or Drambuie.

CRANACHAN

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.

CLASSIC CRANACHAN

Steps:

• Place the oatmeal on a baking tray and toast the oatmeal under a hot grill for 3 to 5 minutes. Watch closely to ensure it doesn't burn.
• Allow the oatmeal to cool.
• Whip the cream lightly and fold in whisky and honey followed by the oatmeal and berries.
• Pour into tall glasses and chill for one hour or overnight before serving.

CHOCOLATE CRANACHAN

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

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.

CRANACHAN

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.

CRANACHAN (SCOTTISH SOFT FRUIT BROSE)

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.