Raspberry and Honey Cranachan

By • August 18, 2011 • 6 Comments



Author Notes: 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 whiskey, and even stranger, rolled oats. Before you know it, you’re toasting your oats and whipping cream with whiskey, 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. This recipe was adapted from River Cottage Every Day by Hugh Fearnley-Wittingstall.Amanda Hesser

Serves 4

  • 1/2 cup old-fashioned rolled oats
  • 2 tablespoons whiskey (preferably scotch but whatever whiskey you have on hand)
  • 1 cup heavy cream
  • 2 cups fresh raspberries
  • 2 tablespoons heather honey (or other favorite honey)
  1. Warm a small frying pan over medium-low heat. Add the rolled oats and stir until they are golden and toasted – keep a close eye on them, as they can burn easily. Transfer to a plate to cool.
  2. Stir the whiskey and cream together in a bowl and then whisk (by hand or with a hand blender) until the cream holds soft peaks. Lightly crush a few of the raspberries, so the juices run. Loosely fold the honey, oats, and raspberries into the cream, spoon into glasses, and serve right away.
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Tags: Easy, Summer

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Flower-bee

about 2 years ago Droplet

I love the last caption from the slideshow :)

Tad_and_amanda_in_the_kitchen

about 2 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Forgot about that one -- always looking for an excuse to use the word chillax....

Flower-bee

about 2 years ago Droplet

"like your spoon" :) :) :)

Dsc_0675-x2a

about 3 years ago Sagegreen

Great recipe. Hmmm, this inspires new direction for the "lassi," drink, too.

Rkm_profile

about 3 years ago raspberryeggplant

Oh, Amanda, why would you recommend bourbon in a classic Scottish dish?!?! That's like making a mint julep with Glenlivet!

Scotch whiskey is the only way to go with this one, preferably something peaty like Talisker, which is what was used in the cranachans I had in Scotland a few years ago.

Tad_and_amanda_in_the_kitchen

about 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

I'll add the scotch back in. I used scotch when I made it, but I actually thought bourbon would be good, too.