Keiths Cranachan Recipes

CRANACHAN

Cranachan image

Sweet summer raspberries folded into cream flavoured with honey, whisky and toasted oatmeal - what could be more delicious?

Provided by Good Food team

Time 20m

Number Of Ingredients 6

Ingredients

2 tbsp medium oatmeal
300g fresh British raspberries
a little caster sugar
350ml double cream (we used Jersey double cream)
2 tbsp heather honey
2-3 tbsp whisky, to taste

Steps:

To toast the oatmeal, spread it out on a baking sheet and grill until it smells rich and nutty. It will not darken quickly, so use your sense of smell to tell you when it is nutty enough. Cool the oatmeal.
Make a raspberry purée by crushing half the fruit and sieving. Sweeten this to taste with a little caster sugar. Whisk the double cream until just set, and stir in the honey and whisky, trying not to over-whip the cream. Taste the mix and add more of either if you feel the need.
Stir in the oatmeal and whisk lightly until the mixture is just firm. Alternate layers of the cream with the remaining whole raspberries and purée in 4 serving dishes. Allow to chill slightly before eating.

Nutrition Facts : Calories 529 calories, Fat 48 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 13 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.06 milligram of sodium

CHOCOLATE CRANACHAN

Chocolate Cranachan image

Categories Milk/Cream Chocolate Dessert Bake Oat Whiskey Fall Chill Hazelnut Sour Cream Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 8

Ingredients

2 cups coarsely grated bittersweet (not unsweetened) or semisweet chocolate (about 6 ounces)
1 cup hazelnuts, toasted, husked, coarsely chopped (4 1/2 ounces)
1/3 cup (packed) golden brown sugar
1 cup old-fashioned rolled oats (3 ounces; do not use instant)
1 3/4 cups chilled heavy whipping cream
1/3 cup crème fraîche or sour cream
3 tablespoons sugar
1/3 cup whisky

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.

CRANACHAN

Cranachan image

A Scottish desert traditionally made with cream, oats and whiskey. My recipe is alcohol free, but alternatively you can substitute the vanilla for 2 tablespoons of whiskey. This recipe makes quite a large portion, but a great way to make it serve more people is to layer with vanilla ice cream in the glass.

Provided by Shoanib

Categories Dessert

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

40 g oatmeal
250 ml double cream
2 teaspoons vanilla
1 tablespoon honey
290 g fresh raspberries

Steps:

Toast the oatmeal in an oil-free frying pan for 4-5 minutes.
Whip cream until stiff.
Fold the honey and vanilla into the cream with a metal spoon.
Mix the oats with cream.
Layer with raspberries in glasses. Tall, thin, sundae glasses are ideal.

Nutrition Facts : Calories 318.1, Fat 24.7, SaturatedFat 14.8, Cholesterol 87.3, Sodium 25.8, Carbohydrate 21.7, Fiber 5.7, Sugar 8, Protein 3.8

KEITH'S CRANACHAN

Keith's Cranachan image

Traditional dessert of Scotland made with oatmeal and can be simple or fancy. The true "traditional" recipe calls for oats, cream, Drambuie or Whiskey. Nothing more. This recipe is a bit less plain and sweeter. Cranachan was originally served at All Hallow's Eve with charms in a manner similar to the English Christmas Pudding (ring for bride, coin for wealth, thimble for spinster, button for bachelor ...), but is now associated more with Burn's Night. Cranachan is creamy and has a lovely nutty flavor which comes from the toasted oats. My original recipe came from an old British cookery book. Over the years, I have altered it a smidge for friends/family and that is the recipe which follows. Please note I have put US or variations in parenthesis.

Provided by Chef Kayce

Categories Dessert

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

6 -8 ounces coarse oatmeal (US ( 1 cup steel-cut oats)
1 pint double cream (US ( 1 pint Heavy Whipping Cream, at least 36% fat)
2 ounces drambuie (If desired, replace with 2 teaspoons of Vanilla extract)
2 cups blackberries, and
raspberries (or use just one of the two)
4 ounces caster sugar (US ( 1/4 cup Superfine sugar (a.k.a. "Bartender's" Sugar)

Steps:

Toast the oatmeal in a cast iron (or any other heavy metal) skillet over medium heat until lightly brown - about 10 minutes. Toss/stir oats every minute or so -- be careful to not let them burn. Remove oats to a plate to completely cool.
Whisk the cream into a soft, thickened, consistency (just before peak stage).
Slowly add Drambuie (or vanilla) and sugar to cream until combined.
Fold in all but one tablespoon of oats (reserve for garnish). Then, fold in a few berries, gently crushing them a bit to give color to the cream/oat mixture.
Using tall (parfait work best) glasses, make two layers of fruit and cream. Berries first - 3 or 4, cream mixture, berries, cream. You want to end near the top rim of the glass.
Chill these for at least 30 minutes.
To garnish, sprinkle some of the reserved oats over top and add 2 or 3 berries. You can do this prior to chilling; I prefer not since the oats remain crunchier this way.

Nutrition Facts : Calories 724.2, Fat 48, SaturatedFat 28.4, Cholesterol 166.4, Sodium 48.6, Carbohydrate 67.4, Fiber 8, Sugar 32.6, Protein 10.3

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