raspberry cranachan
Description
Chef’s note:
This ‘King of Scottish Desserts’ marries the signature flavours of Scotland: heather honey, raspberries, oats and whisky. Traditionally made to celebrate the Scottish raspberry harvest in June, it is now part of our national identity and is a staple at Burns Supper on 25 January every year.
Jenny Jefferies’ book For the Love of the Land: A Cook Book to Celebrate British Farmers and their Food won plaudits galore, as did the follow up For The Love of the Sea: A Cook Book to Celebrate the British Seafood Community and their Food. Jenny has now released For the Love of the Land II, including recipes from a range of farmers across the UK. With East Anglia being so farm-focused and with so many great producers, we are sharing two recipes from her book. The first is a traditional Burns Night dish from Heather Hills Farm in Scotland.
For the Love of the Land II, £22. Order at www.mezepublishing.co.uk – nourish readers get a 15% discount for all books ordered by 7 December.
Ingredients
Instructions
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Lightly toast the oatmeal in a dry frying pan over a medium heat until golden brown. Keep the oatmeal moving to prevent it from burning. Remove from the pan and allow to cool once done.
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Place 100g of the raspberries in a food processor along with the icing sugar and blend into a smooth purée. Set aside.
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In a large bowl, whisk the cream until it reaches soft peak consistency. Scrape out the contents of the vanilla pod and fold into the cream before folding in the heather honey and malt whisky
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Set aside 2 tablespoons of toasted oatmeal to garnish the cranachan, then add the rest of the oatmeal to the flavoured cream, folding in well.
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When you are ready to serve, fold the raspberry purée into the cream mixture until you have a ripple effect. Spoon some of the remaining whole raspberries into the bottom of six glasses or ramekins, then add the cream mixture. Top with more raspberries and finish with a sprinkling of toasted oatmeal
