Cream Crowdie Cranachan Recipes

CRANACHAN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spread oats out in a thin layer on a baking sheet. Toast in the preheated oven for about 10 minutes, or until nut-brown. Set aside to cool. Remove them from the pan for faster cooling.
• In a medium bowl, whip the cream to firm peaks, but not grainy. Gently fold in the confectioners' sugar, vanilla and toasted oats. Spoon into 4 serving bowls, and top with fresh berries. For an extra touch, drizzle a bit of dark rum over each serving. Garnish with a mint leaf.

CRANACHAN

Steps:

• Gently toast the oats in a frying pan on the hob, stirring frequently until golden brown and smelling toasted
• Set oats aside to cool
• Whisk the cream until it is stiff
• Stir the honey and whisky gently into the cream. Taste and add more if desired
• Reserve a few whole raspberries for decoration
• Mash the raspberries to a rough puree
• Stir the cooled oats into the cream, gently
• Divide the cream in half and then put an equal amount from the half into each of the glass serving dishes.
• Put an equal amount of raspberries in each glass on top - using all but the reserved raspberries.
• Put another layer of cream on top with the remaining cream
• Top each dessert with whole raspberries.
• Refrigerate. Serve within a few hours

TRADITIONAL SCOTTISH CRANACHAN CREAM

Steps:

• Heat the water in a small pan with the sugar until it goes golden and stir in the oatmeal making sure it all gets a good coating of the syrup.
• Spoon into a shallow dish and leave to cool and harden completely.
• Whip the cream and gently fold in the whisky and the Greek yogurt and a few of the raspberries.
• Break up the candied oats
• Spoon into 6 small glasses and top with a couple of raspberries and a sprinkle with the candied oats
• Drizzle with honey just before serving

SCOTTISH CROWDIE

Steps:

• Pour the milk into a pan and heat it slowly and carefully over very low heat.
• You must watch it constantly until it curdles.
• DO NOT allow the milk to boil or even to simmer, or the curds will harden.
• When the curd has set, allow it to cool before you attempt to drain the whey.
• Line a colander with a clean muslin cloth (double-layered or triple-layered cheesecloth makes a fair substitute if you don't have muslin), and transfer the curds into it.
• Leave the colander alone until most of the whey had drained and then squeeze out the last of the whey by hand.
• Mix the crowdie with a little salt until it has attained a smooth texture.
• Lastly, blend the crowdie with a little cream, put the mixture in a dish and allow to rest in the refrigerator.

CHOCOLATE CRANACHAN

Steps:

• Preheat oven to 350°F. Mix chocolate, hazelnuts, and brown sugar in medium bowl. Spread oats out on rimmed baking sheet. Bake until golden brown, stirring occasionally, about 7 minutes. Stir hot oats into chocolate mixture (hot oats will partially melt chocolate); set aside until chocolate firms, at least 2 hours. (Can be made 1 day ahead. Cover and chill.)
• Using electric mixer, beat whipping cream, crème fraîche, and sugar in large bowl until cream mixture holds peaks. Fold in whisky.
• In each of six 10- to 12-ounce goblets, layer 3/4 cup cream mixture and 3/4 cup oat mixture; repeat layering. Top each parfait with 3/4 cup cream mixture and sprinkle with oat mixture. Cover parfaits and chill overnight.

CREAM CROWDIE (CRANACHAN)

Steps:

• Scatter the oatmeal and sugar evenly over a roasting tin and toast under the grill. Turn occasionally to brown evenly. Allow to cool completely. Add the honey and whisky to the double cream and whisk until thick. Fold in most of the toasted oatmeal, reserving a handful for garnish. Spoon a layer of the mixture into glass serving dishes. Add a layer of raspberries (reserve some for decoration) and top with a further layer of cream. Decorate with the reserved raspberries and oatmeal and a sprig of mint. Variation: In Scotland, the traditional way to eat cranachan is to place all the individual ingredients on the table and allow the guests to build their own pudding to taste. For a richer texture, whip 150ml double cream to stiff peaks then fold in 150ml mascarpone or crowdie cheese. Feel free to drizzle over another shot of whisky, Glayva or Drambuie.