In my weekend round up post, I mentioned making Cranachan, and that I would share the recipe, so, here it is! Cranachan is a dessert which originates from Scotland, and traditionally has whisky in it. This recipe is a slight variation on the original, with the addition of orange juice and zest, and balancing out the whipped cream with yoghurt.
ingredients (makes 4 x 250ml tumblers worth of Cranachan)
500g / 2 cups frozen raspberries
Zest & juice of 1 orange
100g / 1 cup rolled oats
50g / 4 tbsp unsalted butter at room temperature
150 ml / half cup of double (heavy) cream
140 ml / half cup of greek or natural yoghurt
2 tbsp caster or granulated sugar
3 tbsp good quality honey
2 fingers of shortbread
1) Place the raspberries, orange juice, zest and 1 tbsp of the honey into a saucepan. Bring to the boil.
2) When the berries start releasing their juices, spoon out the berries with a slotted spoon, leaving the juices in the pan, and continue to simmer until the juices boil down to a syrup.
3) Pour the syrup over the raspberries, and leave to cool until ready to serve.
4) Melt the butter and the remaining 2 tablespoons of honey in a large frying pan. Stir in the oats and cook gently, stirring regularly, until the oats are lightly toasted.
5) Whip the double cream and caster sugar until soft peaks form, then stir in the vanilla paste or extract, and the yoghurt.
6) Take your receptacle of choice and start by layering the raspberries, followed by some of the cream mixture and a sprinkling of oats. Crumble some of the shortbread on top of the oats, then repeat until you have filled your jars up.
7) Chill until ready to eat.