Raspberry and Honey Cranachan
Chillax, like your spoon.
This sly treat comes from Scotland, courteosy of River Cottage Every Day by Hugh Fearnley-Whittingstall.
First you take your oats...
... and toast them on the stove. Now keep an eye on them -- no pausing to make a cup of coffee. Trust me.
Get the nicest raspberries you can find -- not difficult this summer on the East Coast.
Then mash them up with a fork -- don't make them all mushy but coarsely mashed. You want them to juice just a little.
Add some whisky to your cream. I used Scotch here, in keeping with the Scottish spirit of the dish, but bourbon or rye would work as well.
Whisk it to soft peaks.
Add some honey from your honey bear.
Then have everyone arrive at the party. First the honey.
Then raspberries and oats.
It's a mixer!
Plop into a glass.
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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 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. This recipe was adapted from River Cottage Every Day by Hugh Fearnley-Wittingstall. - amanda
Serves 4
- 1/2 cup old-fashioned rolled oats
- 2 tablespoons whisky (preferably scotch but whatever whisky you have on hand)
- 1 cup heavy cream
- 2 cups fresh raspberries
- 2 tablespoons heather honey (or other favorite honey)
- 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.
- Stir the whisky 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.
- This recipe is a Community Pick!
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10 months ago Droplet
I love the last caption from the slideshow :)
10 months ago amanda
Amanda is a co-founder of Food52.
Forgot about that one -- always looking for an excuse to use the word chillax....
10 months ago Droplet
"like your spoon" :) :) :)
almost 2 years ago Sagegreen
Great recipe. Hmmm, this inspires new direction for the "lassi," drink, too.
almost 2 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.
almost 2 years ago amanda
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.