Scottish Cranachan
Fresh Raspberries and Cream! What could be more scrumptuous? A Cranachan, as the Scots do it!
Raspberries must be the jewels of the Berry Kingdom and enrobing them with sweetened cream has been treasured by both royalty and commoners for centuries. Nothing new, raspberries and cream form the basic ingredients for trifles, raspberry fool, Eaton Mess, parfaits, pavlovas, and endless treasures of desserts conceived through the ages.
Not to be outdone by their English neighbor’s raspberry glories, the Scots chimed in with their version but added just enough of their own royal genuis (oats and whiskey) to create a staple of the Scottish table, (I trade out the whiskey with lemon for a family-friendly version.) Originally served as a celebration of harvest, made following the raspberry harvest in June, Cranachan has been called “the uncontested king of Scottish desserts!”
And the name, “Cranachan” - a delightful word that rolls off the tongue with a bit of the Scottish brogue that makes you want to say it again and again. and more importantly, eat it again! Treat yourself royally with this easy, incredibly delicious dessert!
SCOTTISH CRANACHAN
(Scottish Raspberry & Cream Trifle)
2/3 cups steal cut or pinhead oats
2 cups fresh raspberries (12 oz.) (reserve about 15 for garnish)
4 tablespoons honey
1/2 cup prune juice
1 tablepoon fresh lemon juice
2 tablespoon sugar
2 cups heavy whipping cream
-Four to five hours before assembling the dessert, toast 1/3 cup of the oats in a cast iron or heavy pan until very lightly browned. This does not take long so watch closely. Place the toasted oats in a bowl and cover with 1/3 cup prune juice. Cover and let stand at room temperature to soften the oats.
-Set aside the reserved raspberries for garnish, then slightly crush the rest of the raspberries in a bowl, with a potato masher or fork. Sprinkle with sugar, 2 tablespoons of honey and 2 tablespoons of prune juice. Mix and set aside to chill in the refrigerator.
-Toast the other 1/3 cups of oats as you did the first batch. Remove from heat and set aside to cool.
-Whip the cream on high speed in an electic mixer until it starts to thicken, then add the other 2 tablespoon honey and 1 tablespoon lemon juice. Continue to whip until stiff peaks form then fold in the prune juice-soaked oats (drained of any juice that hasn’t been absorbed by the oats).
At this point, we are ready to assemble the dessert. Do this close to serving time so the dessert will taste fresh and bright.
-Place a spoonful or two of the raspberries, to cover the bottom of each of 6 small glasses or ramekins, then add some of the cream mixture. Sprinkle the cream with a few of the toasted oats, then repeat the layers once again. Finish with the sprinkled oats and top with a few whole raspberries. (To make the cranachan in one serving bowl, pick a trifle or pretty glass dessert bowl through which you can see the layers and cover the bottom with half of the raspberry mixture. Then layer half of the whipped cream over the first layer of raspberries and add a sprinkling of half of the toasted oats. Repeat the layers then garnish with reserved whole raspberries and the rest of the toasted oats.)
-Chill until ready to eat. Remove 20 minutes before serving for best flavor.
-Serves 6
The layers of the raspberry and cream create a stunning dessert so be sure to serve in clear glass containers.
Layers raspberries and cream in 6 individual serving glasses or…..
…..in one large glass trifle dish or glass dessert bowl. Garnish with toasted oats and whole raspberries.
PERSNICKETY NOTES
**Whiskey is traditionally used in this recipe, but this version is one that can be served to families and to those who don’t consume alcohol. Prune juice is a good substitute for the whiskey, which provides a raisin-y sweetness that will deepen the flavors.
