Recipe: Raspberry Cranachan
It's raspberry season, and if you've got a bumper crop or have PYO-ed more than you can munch why not turn them into this delicious summery dessert from Cambs cookbook For The Love Of The Land II.
Hosting a dinner party or BBQ this summer or just looking for something a lot more delicious than your usual yoghurt for pudding tonight? Make the most of raspberry season with this easy to make and even easier to devour Raspberry Cranachan dessert from Scotland’s Heather Hills Farm, as featured in For The Love of the Land II recipe book compiled by local Cambridgeshire farmer Jenny Jefferies.
RASPBERRY CRANACHAN RECIPE
- 60g oatmeal
- 200g raspberries
- 1 tbsp icing sugar
- 600ml double cream
- ½ a vanilla pod
- 4 tbsp Scottish heather honey
- 3 tbsp malt whisky
- 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.
- Place 100g of the raspberries in a food processor along with the icing sugar and blend to a smooth purée. Set aside. 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.
- 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.
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 6 glasses or ramekins, then add the cream mixture. Top with more raspberries and finish with a sprinkling of toasted oatmeal.