Just when you thought you’d mastered the oeuvre of berries and cream -- berries and whipped cream, Eton Mess, strawberry shortcake – along comes Scottish Cranachan. With a name like Cranachan, it wisely promises nothing. But then you notice that in among the thicket of ingredients lurks whisky, and even stranger, rolled oats. Before you know it, you’re toasting your oats and whipping cream with whisky, and violently mashing raspberries, all in the name of curiosity – of expanding your horizons. And soon enough, you end up with a berries and cream that’s rough around the edges, unapologetic for it, and even a little willful. A queen would kick it out of her palace, but you can savor it spoonful by spoonful from your very own kitchen.
Adapted from River Cottage Every Day by Hugh Fearnley-Wittingstall
- 1/2 cup old-fashioned rolled oats
- 2 tablespoons whiskey (preferably scotch, or whatever whisky you have on hand)
- 1 cup heavy cream
- 2 cups fresh raspberries
- 2 tablespoons heather honey (or other favorite honey)
Like this post? See Amanda's post from last week: Zucchini with Basil, Mint, and Honey
Photos by William Brinson
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