Cranachan RecipeOrigin: Scottish Period: Traditional |
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This is a classic Scottish dessert that probably has as many variations as there are cooks who make it (it's also known as 'Cream Crowdie'). The basis, however, is toasted oats with cream, fresh berries and a splash of whisky. Ingredients:
40g rolled oats 
Cranachan Preparation:Method:Spread the oats in a thin layer on a baking tray and palace in an oven pre-heated to 180°C. Toast for about 10 minutes or until nut brown then take out of the oven and set aside to cool. Meanwhile whip the cream into just firm peaks. Gently fold-in the icing sugar, vanilla and toasted oats then spoon into 4 large glasses and top with the fresh fruit. Drizzle the whisky or Drambuie over the top then top with a fresh mint leaf and serve. |
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