Weather in Philadelphia is so weird. Just a few days ago it was nasty and freezing, and now it feels like late Spring. Not that I'm complaining though, since all the people I grew up with in Upstate New York will likely have to wait months before decent weather rolls in.
Last Friday our friends Joy and Jason came over for a dinner party. They brought the booze and I provided the food. I ended up making a three course meal. This is the desert I made. It was awesome!! The appetizer salad I made was kickin too, so I'll be sure to post what I made for my next entry, but I just had to share this recipe first. It calls for the use of whisky or bourbon. I'm sure you could just use apple cider/juice and honey instead of liquor, but what fun would that be? Although it looks complicated, this desert is really easy to make, and is completely delicious!
This is what I found out through a little bit of research: Cranachan is a traditional Scottish dessert. It's usually made from a mixture of whipped cream, whisky, honey and fresh raspberries mixed with toasted oatmeal. Cranachan was originally a summer dish consumed around harvest-time. However, it's now likely to be served year round during special occasions like birthdays, anniversaries, and especially weddings.
- 4 tbsp. honey
- 3 tbsp. whisky or bourbon
- 3/4 cup oatmeal (make sure it's certified gluten free!)
- 1 1/4 cups heavy cream
- 2 cups raspberries
- 1 tbsp. sugar
- splash of water
- Add the honey and whisky together in a small pan. Heat the mixture on low, stirring frequently, until warmed through. Remove from heat and set aside to cool.
- Preheat the broiler. Spread the oatmeal in a shallow layer in a grill pan and toast. Stir occasionally, making sure not to burn the oatmeal (which is very easy to do!). Remove from broiler once browned. Set aside to cool.
- Using a hand-held electric mixer, whip the heavy cream in a large bowl until soft peaks form, then gently fold in the oatmeal and the honey/whisky mixture. Mix until well combined.
- Put a small handful of raspberries aside and begin layering your glasses or small bowls with alternating layers of raspberries and the cream mixture. Top with raspberries for decoration.
- Smash up the remaining raspberries in a small cup with a splash of water and the sugar until saucy. Dribble this raspberry sauce over the prepared Cranachan and then place in the fridge for about 15 minutes.
- Serve it up and enjoy every bite. You'll love it!