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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A traditional Scottish dessert usually served on Burns' Night, cranachan or crowdie cream uses oatmeal and Scottish heather honey, rich amber in color and with a caramel flavor. Raspberries or loganberries are the traditional fruits, but any soft fruit can be used. Likewise, Scottish pinhead oats are best here, but the similar steel-cut oats will work too. Serve with a dram of whisky and a piece of shortbread for extra authenticity. Ingredients:
1/3 cup pinhead or steel-cut oats |
2 cups heavy cream |
3 tbsp malt whisky or drambuie |
4 tbsp scottish heather honey |
4 oz fresh raspberries |
Directions:
1. 1. Heat a nonstick skillet over medium heat and add the oats. Toast for 3 to 4 minutes, stirring all the time, until the oats are beginning to turn golden. Transfer to a plate and cool.
2. 2. Whisk the cream with the whisky and 2 tablespoons of the honey until soft peaks form.
3. 3. Spoon the mixture into 4 dessert glasses. Cover and chill for 3 hours.
4. 4. When ready to serve, sprinkle with the toasted oats and drizzle with the remaining honey. Top with raspberries and serve.
5. From The Beekeeper's Bible: Bees, Honey, Recipes & Other Home Uses by Richard A. Jones and Sharon Sweeney-Lynch. Text copyright © HarperCollins Publishers, 2010. Published in 2011 by Stewart, Tabori & Chang, an imprint of ABRAMS.
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