If you’re a raspberry lover searching for the perfect delicious and easy dessert, look no further than the classic Scottish Cranachan. This delightful treat combines the sweetness of raspberries with the creamy richness of whipped cream, the satisfying crunch of toasted oats, and a touch of whisky for a truly unforgettable flavor experience. We’ve compiled five delicious Cranachan recipes that are sure to tantalize your taste buds and leave you wanting more. Get ready to discover your new favorite raspberry dessert!
Creamy Scottish Cranachan Parfait
This recipe guides you through creating a delicious Scottish Cranachan, a layered dessert featuring toasted oats, fresh raspberries, whipped cream, and a touch of Scotch whisky. It’s perfect for celebrations like Hogmanay or Burns Night, but equally enjoyable any time of year.
Ingredients
- 2 oz / 55g pinhead oatmeal
- 250 grams fresh raspberries
- 1 pint / 475ml heavy / double cream
- 3 tbsp malt whisky
- 1 tbsp + extra runny honey to serve (optional)
Instructions
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Toast the Oats: Heat a large, heavy-based skillet over medium-high heat. Add the oats and toast, stirring constantly, until they release a light, nutty aroma and begin to color slightly. Be careful not to burn them. Remove from the pan and set aside to cool.
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Prepare the Raspberries: Reserve a handful of fresh raspberries for garnish. Lightly purée the remaining raspberries in a food processor or simply crush them with a fork. If desired, add a touch of sugar or sweetener at this stage to balance the tartness of the raspberries.
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Whip the Cream: In a large bowl, whisk the heavy cream and whisky together until stiff peaks form. Gently fold in the honey (if using).
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Layer the Cranachan: In a trifle bowl or individual dessert glasses, layer the ingredients: cream, raspberries, and toasted oats. Repeat the layers, ending with a layer of cream and a sprinkle of toasted oats. Garnish with the reserved fresh raspberries.
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Chill: Cover and chill for at least 1 hour to allow the flavors to meld.
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Serve: Drizzle with a little extra honey, if desired. Shortbread biscuits make a delightful accompaniment.
Gluten-Free & Vegan Scottish Cranachan
This recipe provides a delicious and accessible take on the classic Scottish Cranachan dessert, suitable for various dietary needs. It’s gluten-free, dairy-free, egg-free, soy-free, and nut-free, making it a perfect treat for everyone.
Ingredients:
- 350 ml double cream (or coconut cream/cashew cream – see notes)
- 3 tbsp medium gluten-free porridge oats
- 300 grams fresh raspberries
- 2 tbsp honey or agave nectar
- 2 tbsp whisky
- 1 tbsp caster sugar (or to taste)
Instructions:
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Toast the Oats: Spread the oats on a baking sheet and grill/broil until fragrant and nutty. The color change will be subtle, so rely on the aroma. Let the oats cool completely.
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Prepare the Raspberry Purée: Crush half of the raspberries and sieve them to create a smooth purée. Sweeten to taste with caster sugar.
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Whip the Cream Mixture: Whisk the cream until softly whipped. Gently fold in the honey and whisky. Taste and adjust sweetness or whisky as needed. Add the toasted oats and whisk lightly until just combined. Be careful not to over-whip.
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Layer the Cranachan: In a clear glass or bowl, layer the ingredients for a visually appealing dessert. Start with a layer of the cream and oat mixture, followed by a layer of raspberry purée and then a layer of whole raspberries. Repeat these layers, finishing with the cream mixture and a sprinkle of toasted oats on top.
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Chill and Serve: Chill the Cranachan slightly before serving. It pairs perfectly with a finger of Scottish shortbread (gluten-free options available) and a glass of whisky. This dessert is a fantastic choice for Hogmanay or any special occasion.
Notes:
- For vegan options, substitute double cream with coconut cream or cashew cream.
Easy Cranachan Recipe
This recipe provides a simple and delicious way to make cranachan, a traditional Scottish dessert. With a few key ingredients and easy-to-follow steps, you’ll be enjoying this delightful treat in no time.
Ingredients
- 150g raspberries
- 30g Scottish oats
- 200g double cream or crowdie
- 40g heather honey
- 1 shot Scotch whisky
Instructions
Step 1: Toast the Oats. In a pan over medium-low heat, toast the oats while stirring constantly. This prevents burning and develops a delicious nutty aroma. Once toasted, transfer the oats to a plate to cool.
Step 2: Prepare the Raspberry Sauce. Gently crush about ⅓ of the raspberries with a fork. Mix in most of the whisky and the honey. You might need to warm the honey briefly to make it easier to mix. Stir well to combine.
Step 3: Whip the Cream and Combine. Whip the cream to soft peaks. It should be light and airy, but not overly stiff. Gently fold in the raspberry sauce, most of the toasted oats, and any additional whisky or honey to your liking. Taste and adjust sweetness as needed.
Step 4: Layer the Cranachan. Choose your serving glasses or bowls. Create layers of the remaining fresh raspberries, the cream mixture, and a sprinkle of the remaining toasted oats. You can also drizzle some extra honey between the layers for added sweetness. Save the best-looking raspberries for the top.
Step 5: Garnish and Serve. Garnish the cranachan with the remaining oats and a dusting of icing sugar. For an extra touch of freshness, add a small sprig of mint. Important: It’s best to assemble the cranachan just before serving to prevent the oats from becoming soggy.
No-Bake Cranachan Cheesecake
This recipe provides a delicious and easy-to-make no-bake cranachan cheesecake. With a buttery hobnob base, a creamy whisky-infused filling, and a swirl of tangy raspberry jam, this dessert is sure to impress. Follow these steps to create this delightful treat.
Ingredients
For the Biscuit Base:
- 300g hobnobs
- 120g melted butter
- 2 tbsp strong honey
For the Cheesecake Filling:
- 500g full-fat cream cheese
- 125g icing sugar
- 250ml double cream
- 2 tbsp good quality single malt whisky
- 1 1/2 tbsp strong honey
- 1 tsp vanilla extract
- Juice and zest of 1 orange
For the Raspberry Jam Swirl:
- 200g frozen raspberries
- 1 tsp honey
- 1/2 lemon juice
- 1 tsp whisky
To Decorate:
- 1 handful fresh raspberries
Instructions
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Prepare the base: Grease and line an 8-inch springform cake pan with parchment paper (bottom only). Process the hobnobs into fine breadcrumbs. Add the melted butter and honey, processing until combined. The mixture should resemble wet sand. Press this mixture firmly into the base of the prepared tin and refrigerate while you make the jam and filling.
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Make the raspberry jam swirl: In a saucepan, combine the frozen raspberries, honey, whisky, and lemon juice. Mix and crush the raspberries. Simmer over medium heat until the sauce thickens to a jam-like consistency. Set aside to cool completely.
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Make the cheesecake filling: In a bowl, whisk together the cream cheese, icing sugar, and vanilla extract until smooth. Add the whisky, honey, orange juice, and zest. Pour in the double cream and whisk until the mixture is thick and creamy. Taste and adjust sweetness or flavor as needed.
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Create the swirl: Gently fold the cooled raspberry jam into the cheesecake filling in dribbles. Avoid overmixing; aim for a marbled effect.
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Chill and set: Pour the cheesecake mixture over the prepared biscuit base. Refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely.
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Decorate and serve: Once set, top the cheesecake with fresh raspberries before serving.
Traditional Scottish Cranachan Recipe
This recipe provides a step-by-step guide to making a delicious and authentic Scottish Cranachan, a perfect dessert for Burns Night or any special occasion.
Ingredients
- 100g porridge oats
- 20g desiccated coconut
- 300ml double cream
- 200ml creme fraiche
- 3 tbsp runny honey
- 3 tbsp Scottish whisky
- 1 tsp vanilla extract
- 350g frozen raspberries
- 1 1/2 tsp caster sugar
- Fresh raspberries for decoration
Instructions
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Toast the Oats and Coconut: In a large pan over medium heat, toast the oats and coconut for about 4 minutes, until golden brown and fragrant. Be careful not to burn them, as this will result in a bitter taste. Remove from heat and let cool completely.
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Whip the Cream Mixture: In a bowl, combine the double cream, creme fraiche, honey, whisky, and vanilla extract. Whisk with an electric whisk until stiff peaks form.
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Prepare the Raspberry Sauce: Combine the frozen raspberries and caster sugar in a pan. Cook over medium heat for 3-4 minutes, until the raspberries have softened. Remove from heat and let cool completely.
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Layer the Cranachan: Once all components have cooled, layer them in small glasses or dessert dishes. Start with a layer of the whipped cream mixture, followed by a layer of the raspberry sauce, and then a layer of the toasted oat and coconut mixture. Repeat the layers. Top with fresh raspberries for garnish.
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Serve: Serve immediately or chill for a short time before serving. Avoid chilling for too long, as the oats may become soft.
History of Cranachan
Cranachan, a beloved Scottish dessert, boasts a rich history intertwined with harvest celebrations. Originally, it wasn’t the raspberry-laden treat we know today. Early versions, known as Crowdie Cream, centered around a simple mixture of crowdie cheese (a fresh, soft cheese), whipped cream, honey, and toasted oats. This dish was traditionally enjoyed during the harvest season, particularly around Lammas, the first harvest festival of the year.
Over time, crowdie cheese became less common, and cream took center stage. Whisky also joined the party, adding a distinctly Scottish flair. Raspberries, though a later addition, quickly became a staple, transforming the rustic crowdie cream into the vibrant and fruity cranachan we relish today. This shift likely occurred in the late 19th and early 20th centuries as raspberries became more readily available.
The name “cranachan” itself is thought to derive from the Gaelic word “crannachan,” possibly referring to a churning motion, though the exact etymology remains debated. Regardless of its precise origins, cranachan continues to be a cherished part of Scottish culinary heritage, a delicious embodiment of the country’s seasonal bounty.
Nutritional Content and Benefits of Cranachan
Cranachan, a traditional Scottish dessert, offers a delightful mix of flavors and textures while also providing some nutritional benefits. While it’s definitely a treat, understanding its components can help you appreciate it even more.
Oats, a key ingredient, are a good source of fiber, which aids digestion and can help regulate blood sugar levels. They also contribute essential vitamins and minerals like iron and magnesium. The fiber in oats can also promote feelings of fullness, making cranachan a surprisingly satisfying dessert.
Raspberries, another star of this dish, are packed with antioxidants, particularly vitamin C. These antioxidants help protect your body against cell damage. Raspberries are also a good source of fiber and contribute to the dessert’s vibrant color and flavor.
Whisky, while optional, adds a unique depth of flavor. It’s important to consume alcohol in moderation, as excessive intake can negate any potential benefits.
Cream and honey provide richness and sweetness. While these ingredients contribute to the creamy texture and delicious taste, they should be enjoyed in moderation due to their fat and sugar content. Consider using lower-fat alternatives like Greek yogurt or whipped cream to lighten up the dessert while maintaining its creamy texture.
The combination of these ingredients creates a balanced dessert that provides some nutritional value while satisfying your sweet tooth. Remember to enjoy cranachan as part of a balanced diet and lifestyle.
Tips for Choosing Quality Raspberries
Selecting the perfect raspberries for your cranachan is crucial for the best flavor and texture. Look for raspberries that are plump and firm, with a vibrant, uniform color. Avoid berries that are mushy, bruised, or leaking juice, as these are signs of overripeness.
A key indicator of freshness is the raspberry’s aroma. Ripe raspberries should have a sweet, fragrant smell. If they have no scent, or a slightly sour smell, they’re likely past their prime.
Finally, check the container. Avoid packages with stained or damp bottoms, which suggests the raspberries may be starting to spoil. Gently lift the container – the berries shouldn’t stick together in a clump. A little bit of give is okay, but excessive stickiness indicates they’re overripe. With these tips, you’ll be well on your way to enjoying delicious, fresh raspberries in your cranachan.