This is my last auto-scheduled post, and I should be on a plane home by the time this is posted. I can't wait to get back to my own kitchen to bake up some Thanksgiving goodies!
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| I used red and golden raspberries, along with tayberries |
Funny name, isn't it? Now, if I was one of those bloggers that did tons of research into how foods got their names, I'd have a story to tell. But I'm not that person. What I can tell you is that this dessert is Scottish and delicious. When I went to Edinburgh for work, this was one of the things on my to-do list. I wasn't sure how to pronounce it, but I knew that any combination of raspberries, cream, whisky and oats was bound to be amazing. I tried it in a few places just to confirm, because I do believe in some kinds of research. I even ate this combination atop hot oatmeal at a very cool spot at the Edinburgh Farmers' Market called
Stoats Oats. It was a porridge bar where you could get any number of interesting toppings on your bowl of oatmeal. It was July, but freezing and pouring rain, so this was a Saturday morning treat. Here's the
link to the breakfast dish, but I recommend you have the dessert version. This would also be delicious with stewed rhubarb (of course!) or other berries or cherries in season.
Raspberry and Honey Cranachan
Source: River Cottage Every Day
Serves 4
50 grams rolled oats
2 tablespoons whisky
250 ml double or whipping cream
2 tablespoons honey
250 grams raspberries
- Warm a small frying pan over low heat. Add rolled oats and stir until they are golden and toasted. Watch carefully as they burn easily. Transfer to a plate to cool.
- Stir the whisky and cream together and whisk until it holds soft peaks. Lightly crush a few of the raspberries so their juices run. I didn't crush them enough, so my cream was pale and full of whole berries. Not as pretty, but tasty. Fold all the raspberries, honey and oats into the cream, spoon into small glasses or bowls and serve immediately.
