Cranachan
© Copyright Frank D. Kanu 2000-2008
Graham Stewart sent me this recipe:
Here is the recipe for Cranachan, a traditional Scottish dish that was served at festive times, especially Halloween. The amounts here will serve 4.
Ingredients:
What to do:
Toast the oatmeal until golden brown all over and leave to cool. Warm the jam with the water and, once the jam has dissolved, strain through a tea strainer or sieve to get a coulis texture.
Whisk the cream, caster sugar, and whisky together until it’s lightly whipped. Fold in the oatmeal.
Take half of the raspberries and divide them between four glasses and spoon a little of the jam coulis on top of them. Half fill the glasses now with the cranachan cream and then sit the remaining raspberries on top. Put more coulis on these raspberries and then top with more cream. Smooth the surface and lightly dust with icing sugar before serving.
You can eat it immediately or refrigerate and eat later. If doing the latter remember to put the icing sugar on just before serving.
Enjoy! I take no responsibility for any resulting health problems.
Technorati (All Links are external): caster sugar coulis dish festive times glasses half a pint jam jelly oatmeal raspberries raspberry jam sieve tea strainer whisk whisky cooking
Graham Stewart sent me this recipe:
Here is the recipe for Cranachan, a traditional Scottish dish that was served at festive times, especially Halloween. The amounts here will serve 4.
Ingredients:
| 100g (4oz) medium oatmeal | 2 tablespoons raspberry jam (jelly?) | |
| 2 tablespoons water | 300 ml (half a pint) double cream | |
| 1 dessertspoon caster sugar | 2-3 tablespoons of whisky | |
| 175g (6oz) fresh raspberries | icing sugar for dusting |
What to do:
Toast the oatmeal until golden brown all over and leave to cool. Warm the jam with the water and, once the jam has dissolved, strain through a tea strainer or sieve to get a coulis texture.
Whisk the cream, caster sugar, and whisky together until it’s lightly whipped. Fold in the oatmeal.
Take half of the raspberries and divide them between four glasses and spoon a little of the jam coulis on top of them. Half fill the glasses now with the cranachan cream and then sit the remaining raspberries on top. Put more coulis on these raspberries and then top with more cream. Smooth the surface and lightly dust with icing sugar before serving.
You can eat it immediately or refrigerate and eat later. If doing the latter remember to put the icing sugar on just before serving.
Enjoy! I take no responsibility for any resulting health problems.
Tags:
caster sugar coulis dish festive times glasses half a pint jam jelly oatmeal raspberries raspberry jam sieve tea strainer whisk whiskyTechnorati (All Links are external): caster sugar coulis dish festive times glasses half a pint jam jelly oatmeal raspberries raspberry jam sieve tea strainer whisk whisky cooking
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