Keef Cooks logo
British food-lover Keef shows you how to cook amazing food with easy to follow recipes and videos. So stop wasting your time and money on takeaways or supermarket ready meals, and Get Cooking!

Cranachan

Introduction & method

The Scottish dessert, cranachan, is frequently served at the end of a Burn's Supper. Originally it would have been made with crowdie, a kind of soft cheese, but cream is a good substitute.

Cranachan Recipe

Lightly toast the oats in a dry frying pan on low heat for 5-10 minutes. They should be a golden brown colour when done - be careful not to burn them! Remove from heat and allow to cool.

Set aside 2 whole raspberries per portion for decoration. Put the remainder into a blender with the honey and the whisky, and whizz into a puree. If you feel so inclined, you can then pass the puree through a fine sieve to remove the seeds.

Whip the cream into soft peaks. Fold in the raspberry puree - don't overmix it, you want streaks of red throughout the cream rather than making the whole thing a uniform pink.

Spoon the mixture into glasses, sprinkle toasted oats on the top along with a couple of raspberries. That's it!



The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of Cranachan on YouTube.

 
You might also like these recipes:

Ingredients & Info



 300 ml double (heavy) cream
 150 grams raspberries
 a handful of rolled oats
 2 tbsp honey
 2 tbsp whisky

UNITS:
Metric
US Customary/Imperial

Makes 4 portions
Prep time: 10 minutes.
Total time: 10 minutes.