No Burns Feast can be complete without Cranachan. I made this using some raspberries I picked during the summer (and froze!) from Stuart’s Dad’s garden near Stirling, so these are truly Scottish Raspberries! Cranachan requires whisky so a choice needs to be made about which one to use. As with the Whisky Sauce, this is entirely personal preference, but you may want to look towards something matured in a bourbon cask which has sweet vanilla flavours and would complement the cream and raspberries perfectly, I chose the Deanston 2013 Festival Edition.
Ingredients (Serves 2)
2 tbsp. Pinhead Oatmeal
1 tbsp. Porridge Oats
100g Raspberries
1 tbsp. Whisky
1 tbsp. Honey
200ml Double Cream
Method
-
Put the two types of oats into separate roasting tins and roast in the oven for around 10 mins (at 200C), or until turning golden and giving off a nutty / popcorn smell
-
Crush half the raspberries to make a rough ‘sauce’
-
Whip the cream until it forms soft peaks, then gently stir in the honey and the whisky
-
Fold in the crushed raspberries and the toasted pinhead oatmeal
-
Then spoon some of the cream mixture into a glass, add some whole raspberries and repeat in layers until you reach the top
-
Decorate with some whole raspberries and sprinkle over some of the toasted porridge oats
Then sit back and enjoy a wee dram!
